[Fried] Eggplant Potato Tomato Curry Recipe | Brinjal Aloo Curry

Have you ever tried a Sri Lankan style eggplant potato tomato curry recipe in your kitchen? If not, here is the right time to give it a try on this delicious vegan dish. Today, I am going to share with you a spicy eggplant potato tomato curry recipe.

This Brinjal Aloo curry is one of the famous dishes in Sri Lanka, especially, among northern and eastern people.

The combination of fried eggplant, fried potato, and tomato together is one that just can’t be beaten.

Usually, people cook this curry for lunch, but you can have this for dinner as well.

Alright, without further ado let’s see the best way to make the Sri Lankan eggplant potato tomato curry recipe at home.

My Favorite Combos

1. This Recipe + Rice + Bitter Gourd Curry + Dhal Curry + Spinach Curry + Cassava Curry + Pumpkin Curry + Ash Plantain Fry + Papadum + Mor Milagai + Curd + Lime Pickle + Ulundu Vadai + Payasam
2. This Recipe + Vegetable Rotti
3. This Recipe + String Hoppers + Dhal Curry + Coconut Sambol

Eggplant Potato Tomato Curry Recipe

Ingredients

• Eggplant – 400g
• Potato – 400g
• Tomato – 200g
• Banana pepper – 100g
• Onion – 150g
• Garlic – 6 or 7
• Curry powder – 3 tablespoons
• Fenugreek seeds – ½ teaspoon
• Turmeric powder – ½ teaspoon
• Mustard seeds – ½ teaspoon
• Thick coconut milk – 100ml
• Thin coconut milk – 600ml
• Thin tamarind juice – 200ml
• Curry leaves – Few
• Salt – As you want
• Cooking oil – As you want

Notes

1. You can adjust curry powder according to your taste.
2. I instantly made coconut milk. If it is hard, use coconut milk powder or bottled coconut milk.
3. If you want a thick gravy curry, reduce the quantity of thin coconut milk and/or leave the curry on low flame for a little more time.
4. Banana pepper is optional, thus you can avoid that.

Instructions

1. Clean, rinse, and cut eggplants, potatoes, tomatoes, and banana peppers into large pieces as shown in the picture below. Also, slice the garlic and chop the onion. Besides, get ready with mustard seeds, fenugreek seeds, curry powder, turmeric powder, salt, and curry leaves. In addition, prepare thick coconut milk, thin coconut milk, and tamarind juice.

2. Heat the oil and fry eggplant, potato, and banana pepper separately. Before fry, add some salt to each vegetable and mix.

3. Fry them until starts turn golden as shown in the picture below. For me, it takes about five minutes to eggplant, five minutes to potato, and four minutes to banana pepper under high flame.

4. Heat the oil and add mustard seeds. Let them splutter. Then, add onion and curry leaves. Sauté them till onion turn translucent. Now, add garlic and fenugreek seeds. Sauté them till the onion turns to a golden brown.

5. Now add the tomatoes, turmeric powder, salt, curry powder, tamarind juice, and thin coconut milk. Give a good mix.

6. Cook covered under high flame for six minutes.

7. Now add the fried vegetables and thick coconut milk. Give a good gentle mix.

8. Cook covered under low flame for about five minutes.

9. Taste the curry and adjust salt if needed.

10. This is how to make a delicious eggplant potato tomato curry recipe at home. Serve and enjoy this Sri Lankan style spicy brinjal Aloo tomato curry.

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What do you think about this fried eggplant potato tomato curry recipe? I hope you liked this delicious spicy vegan dish. When you have all the ingredients give it a try, you will like it for sure.

If you have any questions or suggestions leave them in the comment box below. Also, you can share this tasty brinjal aloo curry recipe with your friends and family by clicking the social share buttons below.

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