Now you must know by now that brinjal (aubergine/eggplant) is one of my favourite vegetables. My friend Carmen requested a recipe for an eggplant curry and I’m only too pleased to oblige 🙂

Sri Lankan Brinjal Curry Recipe

(Adapted from Madhur Jaffrey’s World Vegetarian Cookbook)

Ingredients (to serve 2/3 as a side dish):

• 1 very large brinjal (or 2 medium sized ones), sliced crosswise into 1/2-inch-thick slices
• Salt and pepper to taste
• 1 cup coconut milk
• 1/2 tsp turmeric
• 1 tsp chilli powder
• 1 tsp coriander seeds, powdered
• 1 tsp cumin seeds, powdered
• 1/2 tsp fennel seeds, powdered
• Juice of 1/2 lime or lemon
• 2 tbsp canola oil or other vegetable oil
• 1 large onion (or 2 small), thinly sliced
• 2 sprigs of curry leaves (try basil if curry leaves are not available for a different but interesting alternative)
• 2 tsp mustard seeds, powdered
• 1/4 cup chopped coriander leaves for garnish

Method:

1. Cover the brinjal slices with salt, pepper and 1 tbsp. of oil, and place on a baking sheet.
2. Place the baking sheet under the grill and cook for four minutes until the slices are reddish-brown on top. (Grilling them in this way gives you a nice smokey flavour)
3. Flip over and cook the other side for another 2-3 minutes.
4. Take slices out of the grill and wipe off excess oil if required (this dish can get oily quickly so keep an eye on this if you aren’t a fan of too much oil)
5. Cut the brinjal slices into quarters, add the turmeric, lemon juice, and chilli, fennel, coriander and cumin powders and mix well.
6. Heat the other tbsp. of oil in a saucepan.
7. Add the onion and fry until lightly brown.Add the or curry leaves and stir for a couple of minutes.
8. Add the brinjal and cook, stirring, for about five minutes.
9. Add the coconut milk and warm through. Add the mustard powder and mix well. Add salt if needed.
10. Turn off the heat. Garnish with coriander leaves.

This tastes wonderful with some hot rotis, but it is also lovely with plain boiled rice.