Clean, rinse, and cut eggplants, potatoes, tomatoes, and banana peppers into large pieces. Also, slice the garlic and chop the onion. Besides, get ready with mustard seeds, fenugreek seeds, curry powder, turmeric powder, salt, and curry leaves. In addition, prepare thick coconut milk, thin coconut milk, and tamarind juice.
Heat the oil and fry eggplant, potato, and banana pepper separately. Before fry, add some salt to each vegetable and mix.
Fry them until starts turn golden. For me, it takes about five minutes to eggplant, five minutes to potato, and four minutes to banana pepper under high flame.
Heat the oil and add mustard seeds. Let them splutter. Then, add onion and curry leaves. Sauté them till onion turn translucent. Now, add garlic and fenugreek seeds. Sauté them till the onion turns to a golden brown.
Now add the tomatoes, turmeric powder, salt, curry powder, tamarind juice, and thin coconut milk. Give a good mix.
Cook covered under high flame for six minutes.
Now add the fried vegetables and thick coconut milk. Give a good gentle mix.
Cook covered under low flame for about five minutes.
Taste the curry and adjust salt if needed.
This is how to make a delicious eggplant potato tomato curry recipe at home. Serve and enjoy this Sri Lankan style spicy brinjal Aloo tomato curry.
Notes
1. You can adjust curry powder according to your taste. 2. I instantly made coconut milk. If it is hard, use coconut milk powder or bottled coconut milk. 3. If you want a thick gravy curry, reduce the quantity of thin coconut milk and/or leave the curry on low flame for a little more time. 4. Banana pepper is optional, thus you can avoid that.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/fried-eggplant-potato-tomato-curry-recipe-brinjal-aloo/