Sri Lankan Eggplant (Aubergine) Curry

Recipe by Daydream
READY IN: 50mins




  • Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
  • Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
  • Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
  • Drain thoroughly on kitchen paper.
  • In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
  • Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
  • Stir and saute for 30 seconds.
  • Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
  • Bring slowly to the boil before adding the deep-fried eggplant cubes.
  • Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
  • Taste and season with a little more sugar and/or salt as desired.