Sinhalese Eggplant Curry
A silky, melt-in-your-mouth Sri Lankan vegetable curry packed with aromatic spices, fresh curry leaves, and a punchy tomato-mustard finish.
Ingredients
The Aromatic Base
- 2 large purple eggplants, cut into bite-sized pieces
- 5 fresh curry leaves
- 2 pieces pandan leaf (about 2cm each)
- 1/2 medium onion, finely sliced
- 6 green cardamom pods, lightly pressed/crushed
- 2 small cinnamon strips
- 1.5 tbsp neutral cooking oil
The Spice Finish
- 1 tbsp paprika or chili powder (adjust to your spice tolerance)
- 1 medium tomato, sliced
- 1 tsp mustard
- salt and pepper to taste
Instructions
- Prep the Veggies: Cut the eggplants into uniform, bite-sized cubes or wedges. Slice the onion and tomato, and lightly press the cardamom pods to open them up.
- Fry the Aromatics: Heat the oil in a wide pan or wok over medium heat. Add the sliced onion, pressed cardamoms, cinnamon strips, curry leaves, and pandan leaves. Fry until fragrant and the onions are slightly golden.
- Cook the Eggplant: Add the eggplant pieces into the pan, tossing gently to coat them in the aromatic oil. Cook on medium heat until the eggplant is completely soft and tender. Stir only occasionally to prevent the pieces from breaking down into a mush.
- Season and Simmer: Once soft, add the paprika/chili powder, mustard, sliced tomato, salt, and pepper. Gently stir to combine.
- Cover and Finish: Cover the pan with a lid and let it cook on low heat for 5 minutes until the tomatoes soften and the flavors merge. Serve hot alongside your favorite main curries!
Notes
Protein: 1.8g
Carbs: 13.5g
Fats: 5.2g
Fiber: 5.3g