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Sri Lankan Fried Eggplant Curry

Sri Lankan fried eggplant curry
Cooking Method ,
Difficulty Beginner
Prep Time: 10 min Cook Time: 25 min Total Time: 35 mins
Servings 5

This Sri Lankan fried eggplant curry is savory and sweet heaven with just the right balance of flavors. One of the best dishes my mom makes and everyone who tastes this curry falls in love instantly. Trust me, it’s a keeper! And most of all I use my air fryer to fry the eggplants. But fear not, I include all the info about deep-frying as well.

    To air-fry eggplants (can be deep-fried too)
  • 350 grams Eggplants
  • 1/2 teaspoon turmerci powder
  • 1 tablespoon cooking oil
  • To make the curry
  • 1/4 cup finely chopped onion
  • 2 small green chilies (or to your spice level)
  • 3 cloves of garlic chopped
  • 1 sprig curry leaves
  • 1 small pandan leaf broken into pieces
  • 2 teaspoons Sri Lankan roasted curry powder (more info on description above)
  • 1 teaspoon sugar (may need more)
  • 1 1/2 teaspoon white vinegar (may need more)
  • 1 teaspoon salt (or to your taste)
  • 1 tablespoon coconut oil (less if you make with deep-fried eggplants)
  • 1/2 cup thick coconut milk
  • 1/4 cup water
    Frying eggplants in the airfryer (can deep-fry too)
  1. Eggplant curry

    Cut the cleaned eggplants into two-inch-long cylindrical pieces. And then cut each cylindrical piece into halves. Then cut each half into 4 - 6 wedges depending on the thickness of the eggplants. (you can cut them into slices instead of wedges too)

  2. Mix in your turmeric powder and oil with eggplant pieces. Each and every piece has to be coated with oil. If you’re deep-frying, no need to mix oil, just mix your turmeric. (more info about deep frying in the recipe description above)

  3. Put them into the air fryer basket and arrange then into one layer (with the given amount you may have to airfry them in two-three batches depending on the size of your air fryer) and fry for 7 - 10 mins on 390 F/ 200 C. Make sure to shake the basket a few times to ensure even frying. Alternatively, you can deep fry eggplants too. 

  4. Making the curry
  5. Eggplant curry

    When you’re done frying your eggplants, Heat a pan (a claypot is ideal but any other thick bottom pan/pot would work too), add coconut oil (or cooking oil of your choice) and let the oil heat up. Then add curry leaves and pandan leaves. Let them splatter. Add chopped garlic, chopped onion, sliced green chilies and let them fry a little bit.

  6. Add Roasted curry powder, Sugar, Salt, and vinegar. Saute a few seconds to mix everything in. 

  7. Then add your air-fried/deep-fried eggplants and mix very well. The spices should coat every piece of eggplant.

  8. Add thick coconut milk and water (diluted coconut milk) and let the curry come to a simmer.

  9. Eggplant curryTaste and see if it needs any more salt, sugar, or vinegar. If it’s too sweet add a little bit of vinegar to balance it out. If it is vinegary then add a little bit of sugar.
  10. Cook uncovered on low heat until the eggplants rehydrates, the curry thickens up and you get the desired amount of gravy. This curry is better as a dry curry so I usually dry up the curry until there is only a little bit of gravy left. And when the pot cools down it thickens up even more.

  11. The curry is ready to serve but it tastes even better the next day. Keep refrigerated the leftovers.

Keywords: Eggplants, eggplant curry, Sri Lankan eggplant curry, Airfried eggplants, Air-friedeggplant curry, Aubergine, Brinjal curry, Sri Lankan fried brinjal curry