Sri Lanka Eggplant Curry

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 136.5
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 166.3 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Sri Lanka Eggplant Curry calories by ingredient
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Number of Servings: 3


    2 long, asian eggplants sliced into strips
    1 small onion, chopped
    1/4 tsp fenugreek
    1/2 tsp sri lankan curry powder (substitute reg. curry powder)
    1 tsp chilli powder (cayenne)
    1/4 tsp turmeric powder
    3 cloves minced garlic
    1/2 tsp minced ginger

    a few curry leaves (optional)
    1/4 tsp black mustard seeds
    1 tomato, chopped
    1/4 cup coconut milk (substitute low-fat reg. milk if you are fat-conscious)
    1 tbspn canola oil
    salt to taste


Cut eggplant into strips, like french-fry potato. Use non-stick spray or a little oil to brown the eggplant. Set aside.
Heat the 1 tbspn oil, add the mustard seeds and let them splutter. Add fenugreek seeds, followed by onion, ginger and garlic. Fry till aromatic.
Add turmeric powder, curry powder, chilli powder, salt, curry leaves and tomatoes and cook under low heat till it's quite pulpy.
At this point adjust seasoning and add eggplant. Stir gently and cook covered for 3 - 5 minutes. Add the coconut milk
and stir gently. Uncover and let simmer on very low heat till the oil separates.

Number of Servings: 3

Recipe submitted by SparkPeople user ERMABOM.

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