Have you ever tried the combination of eggplant and ash plantain curry recipe? If not, this is the time to give it a try on this delicious vegan dish. Today, I am going to show you how to make the eggplant plantain curry recipe in Sri Lankan style.
Basically, people make eggplant curry or ash plantain curry, but the combination of both gives a unique taste to this dish.
This eggplant plantain curry is not a spicy dish, hence it is a perfect vegan dish for the people who don’t like spicy foods, especially kids.
Normally, people make this dish for lunch, but you can have this for dinner as well.
Alright, let’s see how to make a milky eggplant plantain curry recipe in Sri Lankan style.
My Favorite Combos
1. This Recipe + Rice + Chicken Curry + Pennywort Carrot Salad + Rasam
2. This Recipe + Rice + Prawns Curry + Prawns Fry + Ash Plantain Sambol
3. This Recipe + String Hoppers + Fish Curry + Fish Sodhi + Coconut Sambol
Simple Eggplant Plantain Curry Recipe
Ingredients
- Eggplant – 1 large
- Ash plantain – 1 large
- Onion – 30g
- Green chili – 2 or 3
- Curry leaves – Few
- Turmeric powder – ½ teaspoon
- Salt – As you need
- Thin coconut milk – 200ml
- Thick coconut milk – 50ml
Instructions
1. Take a large eggplant and a large ash plantain. Cut the eggplant into small pieces. Also, peel off the skin from ash plantain and cut it into small pieces. Rinse both of them well and keep it aside.
2. Chop the onion and slice the green chilies. Also, get ready with curry leaves.
3. Get ready with thick and thin coconut milk.
4. Place the cooking wok on the stove and add eggplant, ash plantain, onions, green chilies, curry leaves, turmeric powder, and salt.
5. Now add thin coconut milk, mix them well, and switch on the flame.
6. Cook covered under medium flame for 10 to 12 minutes.
7. Take off the lid and mash the mixture with the spoon. Do this for 1 or 2 minutes.
8. Finally, add the thick coconut milk, mix them well, and cook covered under medium flame for 2 or 3 minutes.
9. Take off the lid and taste the curry. Adjust salt if needed.
10. Serve and enjoy this delicious eggplant plantain curry in Sri Lankan style.
Notes
1. I instantly make coconut milk from grated coconut. If it is hard to find grated coconut use coconut milk powder or bottled coconut milk.
Printable Recipe Card
- Eggplant - 1 large
- Ash plantain - 1 large
- Onion - 30g
- Green chili - 2 or 3
- Curry leaves - Few
- Turmeric powder - ½ teaspoon
- Salt - As you need
- Thin coconut milk - 200ml
- Thick coconut milk - 50ml
- Take a large eggplant and a large ash plantain. Cut the eggplant into small pieces. Also, peel off the skin from ash plantain and cut it into small pieces. Rinse both of them well and keep it aside.
- Chop the onion and slice the green chilies. Also, get ready with curry leaves.
- Get ready with thick and thin coconut milk.
- Place the cooking wok on the stove and add eggplant, ash plantain, onions, green chilies, curry leaves, turmeric powder, and salt.
- Now add thin coconut milk, mix them well, and switch on the flame.
- Cook covered under medium flame for 10 to 12 minutes.
- Take off the lid and mash the mixture with the spoon. Do this for 1 or 2 minutes.
- Finally, add the thick coconut milk, mix them well, and cook covered under medium flame for 2 or 3 minutes.
- Take off the lid and taste the curry. Adjust salt if needed.
- Serve and enjoy this delicious eggplant plantain curry in Sri Lankan style.
Here is the Video of this Recipe
What do you think about this eggplant plantain curry recipe in Sri Lankan style? I am pretty sure that you liked it. When you have all the ingredients give it a try.
If you have any questions or suggestions, leave it in the comment box below. Also, you can share this Sri Lankan style eggplant plantain curry with your friends and family by clicking the social share buttons below.
very unique and tasty curry. my kids love to eat this. thank you.
Made it yesterday and really love it.
Thank you.