Total Time
35mins
Prep 15 mins
Cook 20 mins

This curry is from Sri Lanka

Ingredients Nutrition

Directions

  1. Wash eggplant and cut into small pieces.
  2. Add oil to pan and heat to boiling point.
  3. Add eggplant and fry on medium to medium high until light golden brown.
  4. Drain on paper towels. Meanwhile, add remaining ingredients to pan and cook. Return eggplant to pan and cook for another 3 minutes.
Most Helpful

4 5

Was this supposed to be incredibly hot and spicy?! I like things hot, but I could barely handle this one!! I skipped the oil, and used soy milk, Splenda, and vinegar. I didn't exceed the listed amount of red pepper, so I can't figure out why this dish turned out so unbearably hot... I love eggplant, but it was so spicy that I couldn't even tell that I was eating eggplant! Thanks for posting.

5 5

A good basic recipe, easy to make, tasty, and quick! I like my curries a little more watery though, so I augmented the levels of coconut milk as I went along. I added cilantro and green beans as well, which gave it more of an asian feel. All in all, a good recipe! Thanks for sharing it.

pretty good and doesn't require a ton of ingredients. Just add to rice with bragg (liquid aminos)