Simple Eggplant Milk Curry Recipe (Kathirikai Paal Curry)
Author: 
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2 People
 
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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, 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.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/simple-eggplant-milk-curry-recipe-kathirikai-paal/