oh yes, I've made it before but I'm going to try your method with deep frying the garlic. Interesting, you don't salt and turmeric your eggplant and let them release their water before frying? That's how an old Tamil auntie friend would do it, although I really don't need extra salt for health reasons. She said it drew the liquid out for a crisper veg.
Most of them do that way, but I find the eggplant is crispier when I fry it by itself. Try this way once and see if it suits you. Let me know how you go, Thank you John!
Will be trying this! Thank you so much for posting, my Sri Lankan family friend always brings us such amazing food but never knows the English/Norwegian words for the ingredients. This was super informative.
Genie Mum it was very nice! I had to use a little bit of cream on top of coconut since I used too much chilli powder. I also added some mushrooms since my partner loves them. Thanks for a great recipe!
This is the best Srilankan aubergine curry I have ever tasted by far. I have made previous ones but it was too much mustard or sugar in it. This one was so good , I even licked the pan clean 🤣. Mind you , I’m here in london :)
Sorry to be off topic but does anyone know a method to get back into an Instagram account..? I stupidly lost the login password. I love any help you can offer me
Could I please ask whether I can use the roasted Sri Lankan curry powder for curry powder? And also how much tamarind should I use to make tamarind juice?? Thank you in advance :)
The closest to my Amma's eggplant peratal - my kid loves it and we have it when eggplants are in season. This is definitely hands down the best recipe!
Hi Thaani, Coconut milk give it a beautiful flavour, but if that's not an option you can use fresh milk. Tamarind gives it a unique sour taste but again if you don't have it add enough lime juice at the end. Hope this works out for you, good luck and thank you for your comments.
Hi Sati C, Thank you. If you find this a bit sour add 1/4 tsp of sugar to it and it will neutralise things and also add a different taste too. Hope this helps. Let me know how you go if you get to make it.
Hi Dear, I have never made it that way. But make sure the taste is all good when you make the curry paste before adding the eggplants. I am sure it will taste good too. Good luck and thank you.
Yours look lovely, my mother cookes it slightly different. No tomatoes or different spices. She adds little garlic, lots of fried onions, tamarind sauce, soy sauce , little sugar ,Sriankan/ Jaffna curry powder, salt and curry leaves to fried aubergine!! Also for health reasons, she fries the aubergine with little olive oil and salt rubbed all over in the oven. Thats it and it is yum and I am sure yours is yum too.. I will try with tomatoes!
Hi sk, I know. I have seen people making so many different ways. Your mum's way of making this version sounds so delicious. This is my mum's recipe too. Very simple and delicious too. Thanks so much for sharing the recipe and for your lovely comment!
I made it yesterday and it was sooooo delicious! Thanks so much... do I need to add sugar to the tamarind sauce? I added sugar in the end because it was too sour.
Dear Rigzin, If the tamarind added is just enough you do not need to add sugar. Do a taste test while making the curry and if you find the curry too sour add the sugar then. You are most welcome, and thanks so much for your lovely comments!
I have used Jaffna curry powder, which you can make or buy at any Sri Lankan grocery shops. The link below is if you decide to make it yourself. I should warn you it's very spicy. ua-cam.com/video/Euo2RQrUCOo/v-deo.html
Hi Catie, curry powder is different to sambar powder. You can get curry powder from any Sri Lankan Indian grocery shops. Or check this out ua-cam.com/video/Euo2RQrUCOo/v-deo.html. Thank you.
Hi I would love to make this ASAP. May I know what curry powder I should use? Chicken or fish curry powder? Please let me know. Hope to hear from you soon. Thank you.
You can use various and see which ones you prefer. In Jaffna, Sri Lanka we use curry powder (combination of all spices grinded). You can purchase them in Sri Lankan grocery stores or online (Suriya curry powder (mild is good start with). good luck.
@@bindiyabeezlall1679 Apologies for the delayed response, I always put a lot of garlic for this recipe. If it is 500g I will add half of the whole garlic. But it's totally upto you. Thank you.
Dear Usha, Thank you for your comment. I used Jaffna curry powder which is a bit spicy. Any mild one would work well too, Good luck and please let me know how you go!
Curry powder is a blend of powdered spice mix with or without chilli. This is the spicy version of chilli powder, if you are interested. Thank you.ua-cam.com/video/Euo2RQrUCOo/v-deo.html
This dish is not sour at all and doesn't need any sugar or such, because fried eggplant is sweet enough on its own and added to the cooked caramelised tomatoes and salt they will all balance out the tamarind.
Chilli powder, corriander, cumin, cloves, cinnamon. But you can purchase Sri Lankan curryy powder in Sri Lankan stores or online (suriya curry powder, try mild flavour)
That was quick :) In that case you may have to buy chilli powder and add to your taste along with your curry powder or you can get mild, medium, hot curry powder at any spice shop and use it. Also, as you have suggested add red or green chilli to the dish when adding the tomatoes again along with your curry powder. If you get to make it let me know how you go.
I had a Sri Lankan friend who's mom did such an excellent eggplant curry so I came up with my own recipe to imitate her yet it is very different than yours. The main difference is that my recipe is a dry curry and the eggplant mixture is cooked for very long to develop caramelization and deep rich complex flavors. I used Chinese eggplants and degorged them before cutting them up which removes a lot of excess water in the eggplant. I make my own spice paste in a mortar and pestle instead of using commercial curry powder which can throw off the dish. Curry powders are so different from kind to kind. Most are made for North Indian dish which will spoil the Sri Lankan authenticity of the eggplant curry. My paste includes ginger garlic and ground-up whole spices. I fry onions, green chillies and curry leaves in coconut oil instead of adding coconut milk in the end. To that I add a little brown sugar and caramelize the mixture. Then I add the spice paste . I use tamarind paste that I also make from freshly soaked tamarinds. Instead of using tomatoes, I use plain tomato paste which I fry. this makes the paste taste charred and like sundried tomatoes which bring my curry up a notch. Finally, when everything is all put together I cook it again for a very long time to create that deep caramelization.. we are talking HOURS depending on how much I am making ( the more I make the longer I cook it). Needless to say, this is a very time-consuming dish but the results are incredible. Thank you for this video.
Dear Busybee, Thank you so much for sharing your recipe with every step of the way with the process.Though your curry sounds complex I am sure it tastes amazing. . My curry is very easy to make and if you get to make it let me know, if possible. Take care stay safe. Thank you again!
My curries are always spicy. You can add the curry powder accordingly. The fried garlic gives the curry a beautiful flavour. If you are not a big fan of garlic you can add less no problem. Thanks for your comments.
Dear Sunethra, Believe you are from Sri Lanka? So am I. This is how I know the brinjal curry ever since I was a kid. We might have various versions there; but this is how my mum makes it and I make it too. Thanks for your comment.
Such a good curry. Whenever I cook this, people tell me it’s the best food they have ever eaten! Thank you
I have now made this recipe over ten times.
Thanks so much for your lovely comment Kayla, really appreciate for sharing with us, take care.
This is the best aubergine curry I have ever tasted ❤ I am eating it every day now with other curries. Thank you for such a wonderful recipe!
Thanks a lot for the lovely comment.
wonderful wonderful wonderful. I loved seeing exactly how much brown to fry the veggies and how it should all look when it’s ready.
Thanks so much for your kind comments John, let me know how you go if you get to make it, it's a yummy dish, thank you.
oh yes, I've made it before but I'm going to try your method with deep frying the garlic. Interesting, you don't salt and turmeric your eggplant and let them release their water before frying? That's how an old Tamil auntie friend would do it, although I really don't need extra salt for health reasons. She said it drew the liquid out for a crisper veg.
Most of them do that way, but I find the eggplant is crispier when I fry it by itself. Try this way once and see if it suits you. Let me know how you go, Thank you John!
well done John
I was never a fan of this dish but my husband requested and it was certainly a treat. The recipe is absolutely delicious. Thank you.
Great to hear, thanks for letting me know Di!
Genie Mum is the o
I make this recipe once a month for years thank you from California
Thank you so much for your beautiful comment, had a very busy day and felt so down and your comment lifted me up to the sky, thank you dear Elizabeth!
This is a great recipe and so tasty - thank you so much for sharing!
Thank you so much for your kind comments!
Will be trying this! Thank you so much for posting, my Sri Lankan family friend always brings us such amazing food but never knows the English/Norwegian words for the ingredients. This was super informative.
Hi Annie, I am sure you will love this eggplant curry. Let me know how you go, Thanks so much for your comment.
Genie Mum it was very nice! I had to use a little bit of cream on top of coconut since I used too much chilli powder. I also added some mushrooms since my partner loves them. Thanks for a great recipe!
Thanks so much for letting me know dear, so glad you liked it, I should give it a try with the mushroom one day! Thanks again for you comments.
My fav curry. Video is very simple and clear. Thanks🤗
Hi Rekha, Thanks so much for your positive comment.
Such a good curry 🍛 whenever l cook this, people
tell me it' the best food 😋 they have ever 😋 eaten! Thank you
Hi Jafar, You made my day, thank you and take care.
This is the best Srilankan aubergine curry I have ever tasted by far. I have made previous ones but it was too much mustard or sugar in it. This one was so good , I even licked the pan clean 🤣. Mind you , I’m here in london :)
Hi Buddzy Dee, Thank you so much for your lovely feedback. This is one of our favourites at home too. Thanks for making my day!
Great recipe! I saw all that garlic and just said Yum!
Ha ha, thanks so much dear, take care!
I like this very much. In srilanka last week.
Thank you 😊
Excellent!
One of the best SL Recpies!
Thank you Aubrey, appreciate your positive feed back
I've just begun to explore the Sri Lankan kitchen and this looks like an amazing dish. Keep posting
Genie Mum
:-)
Thanks Adam, appreciate your support.
It is an amazing dish. My no1 vegetarian dish & it is not expensive either to make.
@@chahahaisuren3105 Thank you so much for your comment Chaha.
Sorry to be off topic but does anyone know a method to get back into an Instagram account..?
I stupidly lost the login password. I love any help you can offer me
@Mustafa Merrick Instablaster :)
Don’t forget to add spices like cinnamon, star anise, cardamom. Add some onions and ginger pounded. It will add to the aroma and taste.
Awesome recipe
Thank you
Could I please ask whether I can use the roasted Sri Lankan curry powder for curry powder? And also how much tamarind should I use to make tamarind juice?? Thank you in advance :)
Thank you, great recipe!! Will try tomorrow
Hope you enjoy, thank you for your comment!
@@geniemum652 turned out great, thank you
@@saggiteightyfour8367 thank you for your lovely feedback, please take care.
Can we substitute coconut milk with Anything else? Didnt see that in the recipe
Hi dear, Why not? Go for it. Good luck and thank you.
Very tasty looks like . Very nice .we will try n let u know thanks
Please do try, it is very delicious! Thank you.
The closest to my Amma's eggplant peratal - my kid loves it and we have it when eggplants are in season. This is definitely hands down the best recipe!
Thank you dear!
Mouth-watering, many thanks
Thank you Jessy :)
அருமை அருமை yammi yammi
Hi Ruba, மிக்க மிக்க நன்றிகள்.
Woooow...nice..thanks
Thank you so much Aruna!
What curry powder do you use ? Sri Lankan ?
Hi dear, yes I mostly use Jaffna curry powder. It's really spicy. Thank you!
Very nice.
Thanks so much for your lovely comment Malathi!
I cook this is so delicious 😋 thank you so much
Thanks so much for letting me know :)
Is it possible to make this without the coconut milk if I don't have any and what if I don't have any tamarind? Thanks for a great simple recipe!
Hi Thaani, Coconut milk give it a beautiful flavour, but if that's not an option you can use fresh milk. Tamarind gives it a unique sour taste but again if you don't have it add enough lime juice at the end. Hope this works out for you, good luck and thank you for your comments.
Perfect thank you! How much of the fresh milk would you recommend putting?
You can add the same amount of the coconut milk. Don't add too much of the lime juice or you might find it too sour. Good luck Thanni!
Very nice recipe.Thanks. My favourite Sri Lankan dish. Is there a different version with a little bit of sugar in it?
Hi Sati C, Thank you. If you find this a bit sour add 1/4 tsp of sugar to it and it will neutralise things and also add a different taste too. Hope this helps. Let me know how you go if you get to make it.
Onion
Do you mean you can add onion too, absolutely, I have never added onion to this recipe but I am sure it will add texture as well as flavour too.
Nice
Thank you!
Can I substitute tamarind with lemon? I'm in Japan tamarind is not available 😢
Hi Dear, I have never made it that way. But make sure the taste is all good when you make the curry paste before adding the eggplants. I am sure it will taste good too. Good luck and thank you.
Amazing, I'll try it!!
You will love the curry, it's beautiful. Thank you for your lovely comments!
Sure thanx a lot for d reply
Yours look lovely, my mother cookes it slightly different. No tomatoes or different spices.
She adds little garlic, lots of fried onions, tamarind sauce, soy sauce , little sugar ,Sriankan/ Jaffna curry powder, salt and curry leaves to fried aubergine!! Also for health reasons, she fries the aubergine with little olive oil and salt rubbed all over in the oven.
Thats it and it is yum and I am sure yours is yum too..
I will try with tomatoes!
Hi sk, I know. I have seen people making so many different ways. Your mum's way of making this version sounds so delicious. This is my mum's recipe too. Very simple and delicious too. Thanks so much for sharing the recipe and for your lovely comment!
Regional variances do apply but overall we use the same method. Genie mum's receipes are always awesome
@@chahahaisuren3105 Thank you so much for all your lovely comments, love your support. Thank you!!
My favourite dish
Hi Lalla, Mine too, thanks so much for your comments.
I made it yesterday and it was sooooo delicious! Thanks so much... do I need to add sugar to the tamarind sauce? I added sugar in the end because it was too sour.
Dear Rigzin, If the tamarind added is just enough you do not need to add sugar. Do a taste test while making the curry and if you find the curry too sour add the sugar then. You are most welcome, and thanks so much for your lovely comments!
Very nice curry 🍛
Thank you so much Claudia!
Enjoyed the music and the recipe !
Thank you!
Very appetizing .
Delicious too, thank you for your comment.
Hi Genie Thanks For The Receipe. If You Cook Without Tomato In Wok, Super Taste Too.
Hi Kuma Antony, So you have already tried it? It is beautiful isn't it? Thanks so much for your comments.
Must we roast the curry powder? Amuthunupaha normally means unroasted curry/spices powder.
I am using roasted curry powder, unroasted wouldn't suit this curry. Have a go, it's a beautiful curry, thank you!
Very nice
Thank you Rosilove.
I request for Srilanka style Mattuvil kathrikai kadayal. மட்டுவில்கத்தரிக்காய் கடையல் (மசியல்)
Dear Selvarajah, thank you for your request. Have posted a masiyal request to my best ability, hope it's useful to you.
@@geniemum652 நன்றிகள்
Superrr curry ma
Thank you Antanitta.
stop loved music put very soft music very nice resapi thanks
Thank you Rupa
I try today sooo good ☺️ thank you
Thank you so much for letting me know Anou, thanks for your comments dear!
What curry powder is it? Fish or meat curry powder or do you do it your own?
I have used Jaffna curry powder, which you can make or buy at any Sri Lankan grocery shops. The link below is if you decide to make it yourself. I should warn you it's very spicy. ua-cam.com/video/Euo2RQrUCOo/v-deo.html
@@geniemum652 Spice is my middle name! Thank you for replying.
Oh is that right, in that case welcome to the club! Thank you Urbanite!
What is curry powder? Sambar powder?
Hi Catie, curry powder is different to sambar powder. You can get curry powder from any Sri Lankan Indian grocery shops. Or check this out ua-cam.com/video/Euo2RQrUCOo/v-deo.html. Thank you.
Hi I would love to make this ASAP. May I know what curry powder I should use? Chicken or fish curry powder? Please let me know. Hope to hear from you soon. Thank you.
I am using the Jaffna curry powder which is very spicy. You can use whatever curry powder you have. Go for it, thank you!
You can use various and see which ones you prefer. In Jaffna, Sri Lanka we use curry powder (combination of all spices grinded). You can purchase them in Sri Lankan grocery stores or online (Suriya curry powder (mild is good start with). good luck.
Look yum, how many aubergine do you use for 2 tomatoes please
Hi Bindiya, The main ingredient is aubergine, so I would say 1 tomato is enough for 500g of aubergine. Hope this helps. thank you!
@@geniemum652 that’s great - thank you
@@geniemum652 hello, how many garlic would you use for 500g if aubergine please and tamarin as well 🙏🏼🤗🤗
@@geniemum652 and curry powder please
@@bindiyabeezlall1679 Apologies for the delayed response, I always put a lot of garlic for this recipe. If it is 500g I will add half of the whole garlic. But it's totally upto you. Thank you.
Thank you
Hi Shero, You're welcome and thank you!
HI Which curry powder did you use ? Suggest any which I can buy in shop. Egg plant looks great. I cant wait to try it.
Dear Usha, Thank you for your comment. I used Jaffna curry powder which is a bit spicy. Any mild one would work well too, Good luck and please let me know how you go!
A unique vegan recipe for me.
Hi Travel Tuber, Indeed, and it's a beautiful dish too. Thanks for your comment.
Is it amuthunapaha or roasted
HI Shenaz, What do you mean by amuthunapaha? and which ingredient are you talking about?
Happy Theepavali Genie Mum
Dear Ranji, Very Happy Deepawali to you too!! Thank you!
👍
What is curry powder
Curry powder is a blend of powdered spice mix with or without chilli. This is the spicy version of chilli powder, if you are interested. Thank you.ua-cam.com/video/Euo2RQrUCOo/v-deo.html
Amuthunapaha In Sinhalese means raw curry powder
Hi Shenaz, I do know Sinhalese but not that well. No, this is roasted curry powder. The curry is seriously yummy, go for it. Thank you!
I lk It-In The video please put MUSIC lightly-
Hi Sanal, thank you for your advise, will try change the music. Take care.
Sis enaku kathirikai kadalai curry recipe poduga pls
Hi Tharan, நிச்சயமாக விரைவில் முயட்சி செய்வேன். மிகவும் நன்றி
This dish is not sour at all and doesn't need any sugar or such, because fried eggplant is sweet enough on its own and added to the cooked caramelised tomatoes and salt they will all balance out the tamarind.
Hi Russell, Really appreciate your valuable comment. Thank you!
Please tell me the ingredients in curry powder
Hi Nisha, dry chilli, coriander, cumin, cloves cinnamon, pepper, fennel seeds and fenugreek seeds and curry leaves.
Chilli powder, corriander, cumin, cloves, cinnamon. But you can purchase Sri Lankan curryy powder in Sri Lankan stores or online (suriya curry powder, try mild flavour)
ye recipe health ki band bajane k liye a66a hain....
I do not understand, sorry!
I want more videos
Hi Varalakshmi, they are coming, thank you!
mom please add fish pattis recipe for me thank you
Will definitely upload it soon, thank you Mugunthan.
No red chili powder , no green chilli then its taste only sour. Bcos you put tomatoes and tamarind.
Dear Trushna, Thanks for your comment. You do add curry powder to this recipe as shown, which has the spices as well as red chilli in it.
Genie Mum i have curry powder but its not spicy at all.
That was quick :)
In that case you may have to buy chilli powder and add to your taste along with your curry powder or you can get mild, medium, hot curry powder at any spice shop and use it.
Also, as you have suggested add red or green chilli to the dish when adding the tomatoes again along with your curry powder. If you get to make it let me know how you go.
Genie Mum tv
I had a Sri Lankan friend who's mom did such an excellent eggplant curry so I came up with my own recipe to imitate her yet it is very different than yours. The main difference is that my recipe is a dry curry and the eggplant mixture is cooked for very long to develop caramelization and deep rich complex flavors. I used Chinese eggplants and degorged them before cutting them up which removes a lot of excess water in the eggplant. I make my own spice paste in a mortar and pestle instead of using commercial curry powder which can throw off the dish. Curry powders are so different from kind to kind. Most are made for North Indian dish which will spoil the Sri Lankan authenticity of the eggplant curry. My paste includes ginger garlic and ground-up whole spices. I fry onions, green chillies and curry leaves in coconut oil instead of adding coconut milk in the end. To that I add a little brown sugar and caramelize the mixture. Then I add the spice paste . I use tamarind paste that I also make from freshly soaked tamarinds. Instead of using tomatoes, I use plain tomato paste which I fry. this makes the paste taste charred and like sundried tomatoes which bring my curry up a notch. Finally, when everything is all put together I cook it again for a very long time to create that deep caramelization.. we are talking HOURS depending on how much I am making ( the more I make the longer I cook it). Needless to say, this is a very time-consuming dish but the results are incredible. Thank you for this video.
Dear Busybee, Thank you so much for sharing your recipe with every step of the way with the process.Though your curry sounds complex I am sure it tastes amazing. . My curry is very easy to make and if you get to make it let me know, if possible. Take care stay safe. Thank you again!
என்னும் எதிர் பார்க்குறோம்
Hi Ruba, நிச்சயமாக, மிக்க நன்றிகள்.
How spicy is this dish? It looks like a lot of garlic!
My curries are always spicy. You can add the curry powder accordingly. The fried garlic gives the curry a beautiful flavour. If you are not a big fan of garlic you can add less no problem. Thanks for your comments.
So use less garlic
Thanks
You are welcome Lathika!
If you fry garlic first eggplant will observe the garlic flavour
Yes and that gives this dish a very appetising flavour. Hope you will give it a go. Thank you.
How come there are no onions and chilli peppers in this? Aren't onions and chilli peppers the basis for any Sri Lankan curry?
Not necessarily, and this recipe is amazing just as it is. Thank you.
I can't listen to that music its so bad!
Hi Frank, i know it's a bit loud, sorry. Just mute it and try. It's a beautiful recipe. Thank you!
text
Its not srilankan curry
Dear Sunethra, Believe you are from Sri Lanka? So am I. This is how I know the brinjal curry ever since I was a kid. We might have various versions there; but this is how my mum makes it and I make it too. Thanks for your comment.
Yes it is Sri Lankan famous curry:)
Very nice.
Thank you Malathi, appreciate your comment.