Sri Lankan Aubergine Dry Curry
Sri Lankan Baingan (Brinjal) Sabji (Bhaji)
Aubergine is a very versatile vegetable and it is available almost all the year round. This particular dish can be rather fiery. You can reduce the amount of chillies and black peppers if you want it to be milder.
Serves 4
Edited December 2023
Ingredients
- 500 gm. large aubergines or slender, finger aubergines
- 1 large onion (225 gm), thinly sliced
- 4 tbsp. cooking oil
- 1/2 tsp. mustard seeds
- 10-12 curry leaves
- 4 dry red chillies (or less)
- 1 tsp. salt
- 1/2 tsp. chilli powder, adjust to taste
- 1 tbsp. ground fennel seeds or sonf/saunf (optional)
- 1 tsp. ground black pepper, adjust to taste
- 1 tsp. cumin powder
- Couple of red/green/yellow Bell peppers or capsicums (optional), de-seeded and sliced thinly
Instructions
- Wash and cut large aubergines lengthways, approximately 1 inch thick slices. If using thin, finger aubergines, trim the stalk a little to freshen it (do not remove stalk) and then slit lengthways from stalk to tip twice, like a cross cut.
- If using capsicums or bell peppers as well, de-seed them and slice thickly lengthways.
- Heat oil in a wok or karahi.
- Add mustard seeds and allow them to splutter with the lid on. If you do not put the lid, seeds will jump all over your kitchen!
- Add curry leaves and whole red chillies, fry for a few seconds.
- Add onions. Fry for a minute or so.
- Add aubergine, spices and salt. Stir fry for a few seconds to mix well.
- Cook covered on low medium heat, stirring from time to time, until aubergines are cooked and shiny.
- Serve hot with How To Cook Rice Perfectly and dal/lentil of choice.