Simple Eggplant Milk Curry Recipe (Kathirikai Paal Curry)

Eggplant milk curry, also known as Aubergine curry, Brinjal curry, Kathirikai paal curry in Tamil, is one of the most cooked dishes by Sri Lankans. Sri Lankans mostly prepare eggplant curry in two different ways, with spicy and without spicy. This particular dish is cooked without spicy, so most of the people like to have this curry, especially the kids. This recipe is the quick and easy way to make eggplant milk curry dish at home.

Is this eggplant milk curry recipe good for your health? Of course, it is. An eggplant has a good amount of fiber, folate, potassium, magnesium, vitamin C, vitamin K, vitamin B6, phosphorus, copper, and manganese. Eggplant is a vegetable which reduces the risk of heart disease, controls the blood sugar level, helps to reduce the weight, aid in digestion, prevents cancer, improves the bone health, and improve the brain function. This is how eggplant plays the healthy role in everyone’s body.

Basically, Sri Lankans make this eggplant milk curry for lunch, but you can have this for dinner as well. This is one of the tastiest vegan dishes along with rice and other curries. Alright, let’s see how to make the simple eggplant milk curry recipe in Sri Lankan style.

• My Favorite Combo 1: This Recipe + Rice + Chicken/Beef/Mutton/Pork Curry + Tomato Rasam
• My Favorite Combo 2: This Recipe + Rice + Shrimp/Squid Curry + Carrot Tomato Salad

Easy Eggplant Milk Curry Recipe

Ingredients

• Eggplant – 250g
• Thick coconut milk – 100ml
• Water – 150ml
• Onion – 25g
• Green chili – 2 or 3
• Garlic clove – 1 or 2
• Curry leaves – Few
• Turmeric powder – ¼ teaspoon
• Salt – As you need

Instructions

1. Take the eggplant, cut it into medium sized pieces as shown in the picture below, and rinse it well.

2. Chop the onions and slice the green chilies and garlic cloves. Also, take the curry leaves, turmeric powder, salt, and water. Besides, get ready with thick coconut milk. (Refer Note 1)

3. Place the cooking pot over the stove. Add the pieces of eggplant, onions, green chilies, garlic cloves, curry leaves, salt, and turmeric powder.

4. Switch on the flame and add the water. Mix everything well.

5. Cook covered under the high flame for 4 to 6 minutes.

6. Take off the lid, stir and mix everything. Again cook covered under high flame until all the water disappears. For me, it takes about 4 minutes.

7. Now take off the lid and turn the flame to low. Mash the eggplant using a spoon for 1 minute.

8. Add the thick coconut milk and mix well.

9. Cook covered under low flame for 2 to 4 minutes.

10. Take off the lid and taste the curry. Adjust salt if needed. (Refer Note 3)

11. Serve and enjoy this Sri Lankan style easy eggplant milk curry recipe or Kathirikai paal curry.

Notes

1. I instantly prepared coconut milk from grated coconut. If it is hard to find grated coconut, you can use coconut milk powder or bottled coconut milk.

2. Few people add lime juice at the end. I didn’t do that, but you can if you wish so.

Printable Recipe Card

 

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So, what do you think about this simple eggplant milk curry recipe? I hope you like it. When you have all the ingredients, give a try on this delicious vegan dish. If you have any doubts or suggestions, write it in the comment box below. Also, you can share this healthy vegan dish with your friends and family by clicking one of the social share buttons below.