We’ll take a delightful journey into the beautiful realm of Sri Lankan eggplant curry. Our aim goes beyond simply sharing a recipe; we want to introduce you to the heart and soul of Sri Lankan cuisine, unveiling the historical and cultural influences that have shaped its unique flavors. Our main objective is to present you with an authentic Sri Lankan eggplant curry recipe, empowering you to experience the deliciousness of this dish in your own kitchen. So, let’s dive into aromatic spices, vibrant hues, and mouthwatering tastes that make Sri Lankan eggplant curry truly special.
Step-by-step guide on how to prepare the Sri Lankan eggplant curry
Choosing the suitable eggplants
Size and Shape: Eggplants come in various sizes and shapes. The ideal size depends on personal preference and the recipe. Smaller eggplants are generally less bitter and have fewer seeds, making them a popular choice. However, larger eggplants can also work well if you’re looking for more substantial pieces in your curry.
Skin Texture: Look for eggplants with smooth, shiny, and unblemished skin. Avoid eggplants with wrinkled or dull skin, as these may be overripe and have a bitter taste.
Color: Depending on the variety, eggplants can range from deep purple to black, green, or even white. The color should be vibrant and consistent. Avoid eggplants with brown spots or discoloration.
Weight: Choose eggplants that feel heavy for their size. This indicates they are fresh and have a higher water content, which is desirable for cooking.
Stem and Cap: The stem and cap of the eggplant should be green and fresh-looking. A brown or dried stem is a sign of an older eggplant.
Press Test: Gently press your thumb against the skin of the eggplant. If it leaves a slight indentation but bounces back, the eggplant is ripe. If it doesn’t bounce back or feels mushy, it may be overripe.
Seed Size: Cut the eggplant open, and check the seed size. Smaller, less mature eggplants tend to have smaller seeds, which can be less bitter. If the seeds are large and dark, the eggplant may be more bitter.
Slicing and salting the eggplants
Some eggplants, especially larger varieties, can be naturally bitter. To reduce bitterness, you can salt the eggplant slices and let them sit for about 15-30 minutes before rinsing and using them in your curry.
Sri Lankan Eggplant Curry Recipe
- 500 g Eggplant
- Curry Leaves
- Small cinnamon sticks
- ¼ tbsp Turmeric Powder
- 2 tbsp Curry Powder
- 1½ tbsp Meat Curry Powder
- ¼ tbsp Pepper
- ¼ tbsp Aba (Mustard Seed)
- ¼ tbsp Fenugreek Seeds
- Coconut Oil
- 1 cup Thin Coconut Milk
- ¾ cup Thick coconut milk
- Take a pan place it on the stove and add oil to it.
- Add mustard seeds to it and let it blast.
- Add fenugreek seeds to it and fry.
- Add finely chopped ginger and garlic and temper it.
- Add small chopped onions and temper.
- Add crushed cardamom, cloves, and cinnamon bark.
- Add rampe and curry leaves and mix.
- Add turmeric powder, pepper powder, curry powder, and meat curry to this and mix.
- Add finely chopped eggplant to this mixture and mix.
- Keep the lid closed for a few minutes.
- At this time add some salt powder according to taste.
- Add the thin coconut milk.
- Add the thick coconut milk cover with a lid and let the eggplants simmer for about 10 minutes.
- After boiling well, add the first coconut milk to it and cook.
- Now taste and add salt if required.
- Before cooking, cut eggplants into small pieces and soak them in salted water for 25-30 minutes.
- Add the spices to the hot oil. Then the smell and taste can be increased.
We have previously shared with you many ways to make a delicious recipe like this. Below is how to make such Recipes.