Best 3 Eggplant Curry No Fry Sri Lankan Style Using Coconut Recipes

Eggplant curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a popular dish in many cultures, including Sri Lanka, where it is often served with rice or roti. This recipe for eggplant curry no fry Sri Lankan style using coconut is a flavorful and easy-to-follow dish that will surely please your taste buds. The curry is made with fresh eggplant, coconut milk, and a variety of spices, and it is cooked until the eggplant is tender and the curry is thick and creamy.

Here are our top 3 tried and tested recipes!

SRI LANKAN EGGPLANT CURRY RECIPE

Sri Lankan Eggplant Curry Recipe image

Sri Lankan Eggplant Curry Recipe is a classic dish that is made in most of the households in Sri Lanka. This Eggplant Curry is just what you need for a cold, snowy day - it warms you up with all the spices and the richness. It is super easy is to make, yet has all the flavors and warmth of a traditional Sri Lankan dish. Serve Sri Lankan Eggplant Curry along with Whole Wheat Lachha Paratha and Burani Raita for your everyday meal. If you like this recipe, take a look at more Gravy Recipes that you can make for your everyday meals: Palak Makhana Recipe(Navaratri Fasting/Vrat Recipe) Kerala Style Vendakkai Pachadi Recipe (Okra in Coconut Curry) Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe Odiya Style Chana Dal With Potato & Pumpkin Curry Recipe

Provided by Archana Doshi

Time 55m

Yield Makes: 6 Servings

Number Of Ingredients 17

Ingredients

8 Small Brinjal (Baingan / Eggplant) , cut into 1 inch wedges
1 tablespoon Oil
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
3 Dry Red Chillies , droken
2 sprig Curry leaves , torn
1 Onion , finely chopped
4 cloves Garlic , finely chopped
1 inch Ginger , finely chopped
2 Tomatoes , finely chopped
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Coriander (Dhania) Powder
1 cup Tamarind Water
2 teaspoons Red Chilli powder , or as required
1 tablespoon Jaggery
1 cup Coconut milk , ()
1 cup Water
Salt , to taste

Steps:

To begin making the Sri Lankan Eggplant Curry Recipe, prep all the ingredients and keep them ready.
Wash and cut the eggplant into thin long slices about 2 inches long. It should be same size as that of potatoes for French fries. Soak them in salted water to prevent discolouration.
Heat oil in a heavy bottomed pan, add the mustard seeds and red chillies and allow then to crackle. Add the curry leaves, onions, ginger and garlic and saute until the onions turn soft.
Once the onions soften, add the tomatoes and give it a stir for about 2 couple of minutes, we don't have to make it mushy.
Add the eggplant (drain out from water), turmeric powder, red chilli powder, coriander powder, jaggery and salt. Give it a stir.
Add the tamarind water and give it a stir. Cover the pan and simmer until the eggplant is cooked through completely. This will take 5 to 8 minutes.
Once the eggplant is cooked, add the coconut milk and give the Sri Lankan Eggplant Curry a stir. Simmer for another 5 minutes and turn off the heat.
Check the salt and adjust to taste accordingly. Transfer the Sri Lankan Eggplant Curry to a serving bowl and serve hot.
Serve Sri Lankan Eggplant Curry along with Whole Wheat Lachha Paratha and Burani Raita for your everyday meal.

SRI LANKAN EGGPLANT (AUBERGINE) CURRY

Sri Lankan Eggplant (Aubergine) Curry image

Eggplant is one of my favourite vegetables. This mouthwatering spicy dish is served in Sri Lanka on special occasions such as weddings. So good is it that I would happily eat it every day of the week if not for the high oil content. Definitely not one for calorie counters! It is usually served with a chicken curry and saffron rice. I love it hot, but cold the next day, it is sensational. If you wish, prior to cooking, you can cut each eggplant lengthwise into quarters, sprinkle with the salt and leave uncovered in a single layer for thirty minutes. Rinse the eggplant under a cold tap, pat-dry with kitchen paper, and slice into 1" cubes as directed below. I personally don't bother with the salting process. If you prefer to use baby eggplant, just slice crosswise into 1" cubes. Recipe obtained from a Sri Lankan friend.

Provided by Daydream

Categories Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

21 ounces large eggplants
1 teaspoon salt (optional)
vegetable oil, for deep frying
2 tablespoons vegetable oil, extra
1/2 medium onion, finely chopped
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole mustard seeds, ground in a mortar and pestle
4 garlic cloves, finely chopped
1 inch fresh ginger, grated
2 green chilies, chopped (optionally seeded to reduce the heat)
10 fresh curry leaves
1 tablespoon cider vinegar or 1 tablespoon wine vinegar
1/3 cup coconut milk
1/2 teaspoon brown sugar
salt

Steps:

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.

Nutrition Facts : Calories 160.2, Fat 11.5, SaturatedFat 4.5, Sodium 9.7, Carbohydrate 14.6, Fiber 5.9, Sugar 5.9, Protein 2.9

EGGPLANT CURRY "NO-FRY" SRI LANKAN STYLE USING COCONUT

Eggplant Curry

Another recipe courtesy of the great Madhur Jaffrey. I'm often looking for new eggplant dishes, and can't believe I haven't tried this particular recipe until today, it's really very easy. From what I've read, traditionally in this dish the eggplant would be fried - in this version it is broiled which obviously cuts down on the calories quite substantially. I also used light coconut milk. I only had one eggplant on hand today and it turned out great, a nice side-dish or main for 2. I can imagine that by using two regular eggplants you would be able to serve at least 3, if not 4, as a main. Next time you run across good looking eggplants in the store, pick a few out and give this a try! (One last note, apparently the original version of this normally calls for 2 tsp of cayenne...wow, that would be hot. 1/2 tsp, as called for here, was just about right for us, but of course, season away as you like!).

Provided by magpie diner

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 eggplants (looking for 1 pound, which is roughly 2 regular or Italian eggplants...or use the Japanese ones inst)
2 tablespoons canola oil (or any light oil)
sea salt
ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/2 teaspoon ground fennel
1/2 teaspoon cayenne (to taste)
4 teaspoons fresh lime juice (sub lemon if need be)
2 inches piece cinnamon bark
15 fresh curry leaves (or sub basil)
1 small onion, cut into fine half rings
3/4 cup light coconut milk (stirred well in the can before measuring)
2 teaspoons ground brown mustard seeds

Steps:

Preheat your broiler, placing the rack about 6 inches below the heat source. Cut the eggplant into 1/2 inch thick round slices (no need to peel). Place the slices on a baking sheet and lightly brush with about 1 tbsp of the oil, on both sides.
Place the tray under the broiler and cook on one side for about 4 minutes, flip and do same on other side. It will depend on your broiler, you're looking for light browning on both sides. Remove and set aside to cool slightly.
When you're able to handle the eggplant, cut the pieces into quarters. Place them in a bowl along with 1/2 tsp sea salt, the cumin, coriander, turmeric, fennel, cayenne and lime juice. Toss gently.
Put the remaining tbsp of oil into a skillet and bring to medium-high heat. When hot, add the cinnamon stick and a few seconds later, the curry leaves if using. Stir once and then add in the sliced onion.
Let the onion saute for a few minutes and then add in the seasoned eggplant. Mix that together and continue to cook for a few minutes.
Add the mustard seeds to the coconut milk and pour it into the pan. As soon as it starts to bubble, reduce the heat to medium-low and cook for about 5 more minutes.
Adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). Serve hot with rice or flat bread.

Tips:

Using fresh ingredients, especially eggplant and coconut milk, enhances the curry's flavor.
Choose small, tender eggplants for a better texture.
Cutting the eggplant into small, uniform pieces helps them cook evenly.
Adding green chilies provides a spicy kick; adjust the quantity based on your preference.
Using a combination of curry leaves, turmeric, coriander powder, red chili powder, and cumin seeds creates a flavorful spice blend.
Stirring the curry gently prevents the eggplant from breaking apart.
Adding coconut milk towards the end of cooking preserves its rich flavor and prevents curdling.

Conclusion:

In summary, this Sri Lankan-style eggplant curry is a delectable vegan dish that combines the goodness of eggplant, coconut milk, and a blend of aromatic spices. It's a healthy and flavorful curry that can be easily prepared without frying. The curry is packed with nutrients, making it a wholesome meal that can be enjoyed with rice, roti, or bread.