Sri Lankan Brinjal Curry
Creamy coconut aubergine curry cooked open-lid to hold the color
Brinjal is one of the most forgiving vegetables in the kitchen until you cut it and let it sit in water. Wash first, cut after, and never look back.
A creamy, mild aubergine curry cooked in two stages of coconut milk. The open-lid method is what keeps the brinjal vibrant — never cover the pot during the first boil.
Ingredients
The Vegetable
- Aubergine (brinjal), washed then cut into batons or cubes
Aromatics
- Red onion, sliced
- Garlic, crushed
- Rampe (pandan leaf)
- Karapincha (curry leaves)
Spices
- Chili powder
- Cinnamon stick
- Turmeric
- Curry powder
- Salt
The Liquid
- Diluted coconut milk (Diya Kiri)
- Thick coconut milk (Miti Kiri)
The Sour
- 1 piece of Garcinia (Goraka)
Method
Prepare the Brinjal
Wash the brinjal before cutting. Once cut, do not let it touch water again — it will turn soggy and lose its flavor.
The Infusion
In a pot, combine the brinjal, onion, garlic, cinnamon, rampe, curry leaves, salt, turmeric, and curry powder.
The First Boil — No Lid
Add the diluted coconut milk and bring to a boil. Keep the pot open throughout — the open steam is what helps the brinjal hold its color.
Add the Thick Milk
Once the brinjal is tender and cooked through, pour in the thick coconut milk and add the piece of Goraka.
The Three-Bubble Rule
Stir gently and allow the curry to bubble up three times, stirring between each one to keep the milk smooth.
Heat Off
Remove from the heat immediately after the third boil.
The perfect cooling partner to a red chicken curry and white rice.