Brinjal Curry (Sri Lankan Eggplant Curry)

This brinjal curry is a time-tested, family classic from Sri Lanka, with a rich, complex, spicy, tangy flavor profile! I deep fry the eggplant for the most authentic South Asian eggplant curry, but also provide options to pan fry or grill or roast it too.

Tempering the spices (tadka) for the curry base yields incredible flavor, and I show how to keep the eggplant pieces intact with the skin, so you get ALL the taste and texture of this delicious vegan and gluten free curry! It’s super freezer-friendly and perfect for meal-prepping too.

This is my absolute favorite way to eat eggplants, and it’s also one of my favorite curries ever! I don’t know why it’s taken my this long to share this recipe on the blog, because I’ve been eating and making this for as long as I can remember, and it’s one of more common vegan curries we ate, growing up.

However, it wasn’t until I was quite a bit older that I realized that this curry was similar to Indian brinjal curry as well. The main difference between the two is the texture of the curry. I grew up with eggplant curry where the eggplant pieces stayed intact in the curry.

But the Indian brinjal curries I’ve had, usually had the eggplants semi-pureed in the curry sauce.

Both versions are delicious! But, I do prefer the Sri Lankan eggplant curry where the eggplant pieces keep their shape, and are coated with and absorb all the robust curry flavors!

Why this authentic recipe works

• This recipe is a family classic! Made by both of my grandmothers, then my mother, and now myself.
• I show how to keep the eggplant pieces intact without disintegrating, so you get all the flavor AND the texture!
• It’s also very simple to adjust the recipe to make the eggplant more chunky too.
• I explain the types of eggplant you can use for this recipe to get the texture you prefer, and how to increase the flavor of the curry too!
• I share the authentic cooking method to get the best overall flavor, but also how to make the recipe healthier, if you prefer.
• The flavors are rich, complex, spicy, with the perfect amount of tanginess too!
• Vegan and gluten free!
• Perfect as part of a special meal, but it’s also super freezer-friendly, so great for meal-prepping too.

What is brinjal?

This vegetable has a few different names! It’s called eggplant in North America, because the young white fruit resembled an egg when it was first discovered. Aubergine curry is the name for this dish in the UK and other European countries, as well as in Australia and New Zealand.

But in South Asia and the Indian subcontinent, it’s called brinjal. And in Sri Lanka, this curry is also called “wambatu curry” in Sinhalese.

There are also many different varieties of eggplant out there, but not all of them can be used in this recipe.

What kind of eggplant is best for this curry?

• Indian eggplant – These are also called baby eggplant and they’re very small, about 2 – 3 inches in length. This is what I use in the curry here. I actually grew these eggplants in my backyard!
• Japanese eggplant and Chinese eggplant – These are long, slender eggplant. The Japanese version is darker in color and shorter. The Chinese eggplant has a lighter colored skin and is longer. I LOVE using these in this recipe, as they are less bitter, and also have a creamy texture after cooking!
• Italian eggplant – A smaller version of American eggplant. Because it’s smaller, it’s easier to cut it into pieces with the skin still attached to each piece. So, you can still keep the pieces intact while cooking, even with slightly larger pieces.
• American eggplant – Larger eggplants that are widely available in grocery stores (in North America). When I make this curry with this type of eggplant, I do expect the pieces to melt into the gravy, rather than holding together. This is because the eggplant is too large to cut into pieces with the skin still attached. The center of the eggplant will need to be cut into separate pieces without the skin.
• You can also use white eggplant varieties and graffiti eggplants as well.
• Thai eggplants that are round, firm, and green in color will NOT work in this recipe.

• Curry leaves – These add distinct flavor to the curry, so you can’t really substitute them properly. You can use dried, powdered, or fresh curry powder in this recipe. But if you don’t have access to them, then you can simply leave out the curry leaves.
• Curry powder – I use my own Sri Lankan curry powder for this curry! But you can use madras curry powder instead too.
• Turmeric – Adds color and flavor to the curry.
• Cayenne pepper and chili pepper – Both add spice to the curry. We love our curries with a little spice and heat, but if you prefer a milder curry, you can adjust the amount or leave it out.
• Mustard seeds – In the tempering step (a technique called tadka), mustard seeds are added to the oil and heated until they splutter. This releases the smokiness of mustard which adds a wonderful depth of flavor! While there’s no substitute to this flavor, you can skip the tempering step if you prefer (but I do HIGHLY recommend it).
• Coconut milk – Adds creaminess to the curry, and the nutty coconut flavor. It also works to meld all the flavors together.

Substitutions

• In place of Sri Lankan curry powder, you can use madras curry powder or even garam masala. This will change the flavor a little, since their spice profile will be different.
• You can use lite coconut milk instead of regular coconut milk. The curry will be less rich, as the fat content will be less, but it’s a feasible substitution.

How to make eggplant curry (step by step overview)

Step 1 – Prep the eggplant

Start by trimming off the tops of the eggplants. Then slice the eggplant lengthwise to get sections that are about 1 inch in depth. For some eggplants, that means just slicing it in half lengthwise. For some, it’s slicing the eggplant into 3 equal sections lengthwise.

Then cut each section into strips that are about 1 – 1.5 inches wide.

Next, cut each strip into 2 – 3 inch long pieces.

For baby eggplants, this means cutting them into quarters lengthwise (image 1). For other eggplants, it’ll be different.

Step 2 – Remove the bitterness

Some eggplants have more bitterness than others, but I like to follow this process regardless of the type of eggplant I use.

Place the eggplant pieces in a large bowl. Add salt, sugar, and turmeric, and mix it all together until all the pieces are evenly coated (image 2). You can keep the eggplant pieces in the bowl, or transfer them into a colander or sieve that’s placed over a large bowl (image 3).

Then let it sit for about 30 minutes (up to an hour). The eggplant pieces will also soften during this time.

Salting the eggplant

This step does more than drawing out the bitterness.

The salt and sugar in the mixture are absorbed by the eggplant, which will make the final curry even more flavorful!

After 30 minutes, squeeze the eggplant pieces to remove excess moisture (image 4). I like to take a few at a time and squeeze them in my hand. Then place the squeezed eggplant pieces in a separate bowl and discard the extra moisture. Repeat with all of the eggplant (image 5).

Step 3 – Fry the eggplant

Heat enough oil in a large pot for deep frying. Heat the oil until it reaches 375°F / 191°C. Then deep fry the eggplant pieces in the oil in small batches.

The pieces will take a little longer to brown because of the water content in the eggplant, so maintain the heat at 375 – 400°F, and don’t let the eggplant pieces burn.

You can pan-fry / shallow-fry the eggplant as well.

Place the deep fried eggplant in a paper towel-lined bowl or colander to absorb excess oil (image 6).

Make sure the oil is heated to the correct temperature before adding a new batch of eggplant into the oil.

If the oil is at a lower temperature, the eggplant is more likely to absorb too much oil and become soggy.

Step 4 – Mise en place (the other ingredients)

Prepare the other ingredients, so it’ll be easier to add them to the curry.

This involves slicing or chopping the other ingredients and setting them aside.

In a stainless steel saucepan, heat up some oil over medium heat.

Add the mustard seeds to the oil. The mustard seeds will start to pop as the oil heats up. Immediately add the curry leaves and green chili (image 7). The leaves will start to pop as well, and turn a stronger green color. Don’t let them burn.

This is the tempering step for the curry (tadka).

Step 6 – Make the curry

Add the onions, garlic, and ginger (image 8). Sauté for a few minutes until the onion softens (image 9).

When the onion softens, add the curry powder, turmeric, cayenne pepper powder, and tomato (image 10). Mix all of it together and cook the mixture until the tomatoes break down and thicken.

Mix the tamarind with some of the water and add it to the mixture, and stir to combine (image 11). Bring the mixture to a boil, and let it simmer for a few minutes to allow all the flavors to meld together (image 12).

Finally add the coconut milk and stir it in (image 13). Bring it to a boil and let it simmer for about 2 – 5 minutes (image 14). Taste and add salt to season. If needed, you can also add more tamarind for a little more acidity.

Step 7 – Add the eggplant

Finally, add the fried eggplant to the curry base and stir in to combine with the coconut milk base (images 15 – 16).

Close the lid and simmer the curry for about 10 – 15 minutes to let the eggplant absorb the spices and coconut milk. You can let it simmer for up to 20 – 25 minutes if needed. The longer the curry simmers, the more the eggplant will disintegrate into the curry (if there’s no skin attached to the eggplant pieces).

Add more coconut milk or water if you want more gravy / sauce, and add more seasoning (salt and / or tamarind or lime juice) to your taste.

Sprinkle cilantro on top (optional) and serve with rice and other curries on the side.

Storage tips

You can make this curry up to 2 days ahead of time, and store it in the fridge. In fact, it’ll taste even better the next day, like most curries!

You can also readily freeze this eggplant curry! Divide the curry into smaller portions if needed, and freeze each portion individually. This prevents you from having to thaw and refreeze the curry, so it’ll last much longer in the freezer too.

Serving ideas

My favorite way to serve this aubergine curry is with steamed white rice!

But you can also serve it with yellow rice, biryani, roti, naan, or bread too.

We also typically serve this vegan curry as a side dish paired with a few other curries. A few vegetarian / vegan options include,

• Pumpkin curry
• Mushroom curry
• Beetroot curry
• Dhal curry
• Cauliflower curry
• Carrot curry

But you can also serve it with other meat curries too.

• Chicken curry
• Fish curry
• Prawn curry
• Beef curry
• Lamb curry

Recipe variations

• You can add other veggies to this curry if you like, but the vegetables will need to be added early, so that they cook before you add the eggplant. But keep in mind that the extra vegetables will change the flavor profile of this curry as well.
• If you want to add protein and fiber, you can add drained canned chickpeas to the curry.
• You can also totally substitute the eggplant and use the same cooking method to make other veggie curries as well. Such as,

  • Okra – Can be fried and made into a curry the same way. Super delicious!
  • Plantains – Can also be made into a curry in a similar manner.
• Different cooking methods – If you prefer not to deep fry or shallow fry the eggplant, then you also have the option of grilling or roasting it. You can do this in the oven, where I roast the eggplant pieces until they are caramelized on both sides. You can also similarly roast the eggplant in an air-fryer, although I haven’t tried it myself.