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Sri Lankan Eggplant Coconut Curry



  • *1/4 kg long eggplants
  • Turmeric powder- a pinch
  • Salt to taste
  • Half of a medium tomato
  • Half of an onion
  • 1-2 green chillies
  • A sprig of curry leaves
  • 2 cloves garlic
  • 1/2 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • *3/4 cup thin coconut milk
  • *1/2 cup thick coconut milk
  • Salt to taste



  • Cut the eggplant length wise and marinate with turmeric powder and salt.
  • Deep fry till golden and drain on a kitchen tissue.
  • Add the tomato, onion, green chillies, curry leaves, garlic, chilly powder, turmeric, along with thin coconut milk in a pan. Mash with hand.
  • Boil till cooked and the coconut milk dries. At this point add the thick coconut milk, salt and the fried eggplant. Boil for 5 mins till the eggplant soaks the milk and the gravy gets thick.


✔️ There are many different varieties of eggplant. The long light colored ones are the best for this
✔️ I used coconut milk powder to make the coconut milk. For thin coconut milk, use 11/2 tsp powder and mix in 3/4 of water. For thick milk, mix 21/2-3 tsp powder in 1/2 cup milk. You can take milk from fresh coconut too.
✔️ This curry tastes best with boiled rice. You can have it with rotis too.