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Sri lanka brinjal curry

Sri lanka brinjal curry

brinjal baingan vegetable photo

Sri Lanka brinjal curry is prepared with brinjals,lemon grass,ginger,chillies,cocunut cream .


180ml vegetable oil
2 tablespoons brown mustard seeds
1 tablespoon coriander seeds
½ cup (125ml) white wine vinegar
1 tablespoon tamarind paste
1 stick lemon grass, chopped finely
2 small sprigs curry leaves
½ medium (75g) onion, chopped
4 cloves garlic, chopped4 medium (1.5kg) eggplants (brinjals)
1 tablespoon coarse salt
3 teaspoons loosely packed saffron threads (or 1 teaspoon saffron powder)
1 teaspoon salt, extra
1 tablespoon chopped fresh ginger
2 medium red chillies, seeded, chopped
1 teaspoon ground cinnamon
1 tablespoon cumin seeds
2 teaspoons chilli powder
200ml coconut cream
1 teaspoon sugar


Cut eggplants lengthways into 1cm slices and then into 1cm strips. Toss with salt in a colander and stand for 30 minutes. Rinse eggplant well and pat dry.

Grind saffron threads and mix with extra salt. Rub into eggplant.

Heat frying pan to hot, add 1½ tablespoons of oil. Add the eggplant in batches; cook, stirring frequently, until beginning to soften.

Meanwhile, grind mustard and coriander seeds in spice grinder or mortar and pestle until fine. Transfer spices to a bowl; mix with vinegar and tamarind. Add other ingredients except coconut cream and sugar.

Heat another 2 tablespoons of oil in a large saucepan and, when hot, add tamarind mixture, eggplant and coconut cream. Simmer, uncovered over low heat for about 15 minutes, stirring frequently. Add sugar, then remove from the heat. Remove and discard curry leaves.

Serve with steamed rice or red lentil dhal with crisp onions.

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