Jaffna brinjal kadala curry | Sri Lankan brinjal curry is a tasty poriyal variety. Protein rich flavorful curry tastes good with rice, and Tiffin varities. Tips & tricks to make Sri Lankan vegan style.
Sri Lankan brinjal chickpea curry
Sri Lankan brinjal curry with chickpea,is a delicious and flavorful dish made with brinjal cooked in coconut milk, tamarind and a blend of spices. It’s usually served with rice or roti and can be enjoyed as a vegetarian main dish
Can I fine-chop brinjal?
Traditionally brinjal are chopped in this way for Sri Lanka curry. You can fine chop for variation
Should I deep fry kathirikkai?
Traditionally brinjals are deep fried but to reduce oil I have shallow fried. You can deep fry or shallow fry according to your taste.
Can I skip onion and garlic
Onion and Garlic give amazing flavor to the Sri Lankan-style curry but you can skip it according to your taste.
Serving suggestion
It goes well as a side for kuzhambu, rasam, kootu and a variety rice. Also tastes good with paratha, roti etc.
Shelf Life of brinjal chickpea curry
Stays good for 2 days
Is it spicy curry
We use green chilli, chilli powder, and curry powder so adjust according to your spice level.
Can I skip tomato
Brinjal goes well with sour taste so tamarind is taste for this curry but tomato gucesnice flavor so I have used both tomato and tamarind. Adjust according to your taste.
Ingredients
To roast brinjal
2 tablespoon oil 250 grams brinjal
To temper
1 tablespoon oil 1/2 teaspoon mustard seeds Curry 1 cup onion 3 garlic 1/2 teaspoon fenugreek seeds 1 teaspoon fennel seeds Curry leaves 2 Green chilli 1/4 cup tomato 1 teaspoon salt 1/4 cup tamarind water 1 tablespoon curry powder Water 1/2 teaspoon garam masala 1/2 teaspoon chilli powder 1/4 cup coconut milk
How to make Jaffna brinjal kadala curry with step-by-step pictures
🍆soak Chana overnight and pressure cook with salt
🍆saute brinjal well and keep aside
🍆temper mustard seeds
🍆saute onion, garlic, curry leaves, green chilli, fennel seeds and fenugreek seeds
🍆add tomato, salt, water and curry powder; saute till raw smell goes off and tomatoes turn mushy
🍆add tamarind water and boil
🍆 add cooked chickpea and cook well
🍆add roasted brinjal, coconut milk, garam masala and chilli powder; cover and cook
