This Sri Lankan eggplant curry, combined with traditional spices that have been used over hundreds of years, comes together with a lot of tastes and its own medicinal value. All the ingredients used for making this curry are everyday ingredients of Sri Lankan kitchens, empowered with essential nutrients and natural taste. This curry can prepare in a few minutes, following a few easy steps.

Maybe you've heard that Sri Lankans make this eggplant curry in different ways. For example, apart from the way I cooked this curry, they deep-fry the eggplant slices before cooking. This way makes the curry more oily, heavier, and richer. And you can keep the leftovers in the fridge, about more than 1 or 2 days longer than raw-cooked eggplant curry. But I don't recommend you to deep-fry before cooking, as the eggplant slices may accidentally over fry if you're a beginner. If that happens, eggplant slices may turn into dark brown, making the curry bitter.

Next point is, when you're deep-frying slices, they absorb more oils, making the curry less healthy. For those reasons, I don't recommend deep-frying because I thoroughly believe giving you the best, tested, and healthy recipes is my responsibility.

Sri Lankans also cook this curry with the whole eggplants without slicing. This way is also considered a healthy way, giving its own taste.

Trust me, this method tastes like heaven and makes you eat bowls of rice with it.

Moreover, Sri Lankans also make pickled eggplants, that are especially served on festival occasions like weddings and new year celebrations. It also used deep-fried eggplant strips and spices, combined with tomato sauce.

But the recipe I have bought you today is my mom's favorite way of making eggplants that was gifted from her mother. So, this recipe has years of past, instantly sticking to the curry since the first taste. Trust me, I could use bowls of rice, let alone only this curry. It's a super healthy, easy, and a must-have curry on your table, whenever you cook rice. So, here you go! 😋

What you'll need to make Sri Lankan eggplant curry

Eggplants: I've used Chinese eggplants here. They are less bitter and absorb spices easily. You can use globe eggplants if you are unable to find Chinese eggplants.

Garlic + black pepper paste: Add 4 peeled garlic cloves into a mortar with 1 tsp of black pepper powder. Then, pound them using a pestle until they become a paste.

Sri Lankan curry powder: This is a Sri Lankan flavor-based, traditional spice blend that can be divided into two main types called raw and roasted curry powder. You can use raw curry powder for this curry but not roasted. This amazing blend enhances the taste of the curry and sticks to the Sri Lankan cuisine. But this is optional. If you don't have this, just simply avoid this as the remaining spices give you an amazing taste together.

Curry leaves: Curry leaves are an everyday ingredient of most Sri Lankan cuisines. Sri Lankans believe that no curry is perfect without curry leaves. It's a natural flavor that gives a herbal taste when raw. But once fried, it gives a nutty and savory depth to the curry. Not only that, they are enriched with vitamins A, B, C, calcium and have proven medicinal value. In brief, they are good for hair growth, digestive issues, and diabetes.

Pandan leaves: Pandan leaves, which are known as the "vanilla of Asia", are also frequently used in Sri Lankan and South Asian cuisines. They impart a unique fragrance and extra sweetness to the dishes. They help reduce inflammation and improves digestion. Both pandan leaves and curry leaves go together in Sri Lankan kitchens.

Green chilies: This imparts a fresh and grassy flavor that red chilies don't provide to the curry. Green chilies also improve the heat of the dish. You can turn it from mild warm to strong heat depending on your curry or dish. This spicy eggplant curry works well with it

Fenugreek: This is another frequent ingredient and home remedy mostly found in Sri Lankan curries. This whole ingredient has not only a unique flavor but also a hidden medicinal valve. The soluble fiber of fenugreeks helps control the blood sugar levels. It improves digestion and increases the testosterone levels.

Coconut milk: This makes the curry thick and enhances the authentic taste and aroma of the curry. After adding and mixing with the rest, it turns into a mild flavor, balancing out the spiciness of strong ingredients.

Turmeric powder: This is another versatile, everyday ingredient of Sri Lankan kitchens that has many health benefits. Mainly, it helps reduce germs naturally. It is frequently used in traditional medicine as a natural immunity booster and antioxidant. People add tumeric power to their skin care routines as well.

Chili powder: This is the main spicy ingredient of Sri Lankan eggplant curry. If you're not interested in adding more heat or want to make it more kid-friendly, you can simply adjust the amount.

Red onions: Red onions impart mild and slight sweetness to the curry. They also thoroughly stick to most Sri Lankan cuisines as an everyday ingredient.

Coconut oil: You better choose virgin coconut oil here as it works super well with this curry. If you don't have coconut oil, use extra virgin olive oil instead.

Tomatoes: Tomatoes have a sweet + tangy + savory taste, enriched with essential vitamins and antioxidants, making them perfect for heart health and overall well-being. When both tomatoes and eggplants are cooked together, the taste becomes more delicious, making the curry aromatic and savory.

Maldives fish: This is one of the key ingredients, found in Sri Lankan kitchens. You can sprinkle some pre-grated flakes or powder to enhance the umami depth of the curry. Trust me, you'll fall in love with its flavor.

Salt: for taste

Why you'll love this Sri Lankan eggplant curry

No seasonal sensation: you can make this curry whenever you want throughout the year. There’s not any specific season, meal, or moment to have this on your table. Once you've cooked rice, this curry pairs very well with it.

Versatile: This curry is gluten-free curry, fulfilling dietary needs. This can also be used as a cozy main course along with the cooked white/yellow rice, giving a satisfying taste.

Easy to prepare: This curry is super easy to make with just a few steps, using only a knife and a stove. You don't have to follow strict guidance using a bunch of equipment. All you have to do is, cut the vegetables, add the proper spices at the right moment, and cook the rest together, using your stove. I've mentioned below step-by-step guidance, making it easier for you.

Spicy: you can make it spicier or milder by adjusting the amount of chili powder. Besides, coconut milk balances the heat without overpowering the spices.

Nutrient-Rich: If you check the ingredients, you will realize how these traditional everyday ingredients used in Sri Lankan kitchens bring so many nutrients, keeping people healthy

Almost all the ingredients, enriched with vitamins and antioxidants have their own medicinal value. As I mentioned, some ingredients are used as home remedies, making the dish healthier as same as its taste.

Tips for making Sri Lankan eggplant curry

Choosing the type of eggplants: Here, I'm using Chinese eggplants that are mostly found in Sri Lankan local market. They are long, less bitter, slightly sweeter, and more tender. But if you are are unable to find Chinese eggplants, American (globe) eggplants would work well. When you're using globe eggplants for Sri Lankan eggplant curry, there are some points to remember. 

Usually, globe eggplants are firm and hold more water compared to chinese ones. It may make eggplants become more mushy if overcooked. They can also be bitter, as some of them have got more seeds. To avoid this happening, you can salt and drain (10–15 mins) before cooking. This will help reduce excess water and bitterness.

Choosing the pot: many traditional Sri Lankan curries are made using clay pots as they slow the evaporation and help ingredients absorb spices well. In this way, users can feel the "real" taste of the curry. So, I recommend you to use a clay pot. But, if you're unable to find one, using a thick bottom pot/pan would work well.

Controlling the heat: once you place the clay pot on the stove, remember to keep cooking on low-medium heat. Do not continue cooking on high heat, as it may cause quick browning, scorching and thicken the eggplants.

Adding Sri Lankan curry powder: This traditional, raw curry powder is mostly found in almost all kitchens in Sri Lankan. It's an unavoidable staple in Sri Lankan curries that enhances the flavor of any curry. Plus, it's super easy to make in just a few steps using whole spices that you use every day. If you're unable to find this, just use any curry powder of your choice. 

Click here to get the Sri Lankan curry powder recipe

What to serve with Sri Lankan this curry

Sri Lankan eggplant curry is one of the most versatile curries found in Sri Lankan kitchens. You can pair this with many curries and salads. But, this works well with cooked white rice, red lentil curry, fish curry, and Sri Lankan coconut sambal. That's the way my mother is served, and that is my all-time favorite menu for it.

If you're looking for salad ideas to pair with this curry, just check out my low-calorie cucumber salad, which is especially made for those who are seeking delicious, low-calorie dishes to lose weight and maintain a healthy lifestyle.