Wishing a very good day to all my dear friends. How are you all doing?

Today, I'm getting ready to prepare a mild, wholesome, and comforting curry made with tender young Brinjal . In Sri Lankan kitchens, this vegetable is often transformed into a flavorful dish using spices, coconut milk, and aromatic blends that highlight its natural character. Today's recipe focuses on preparing young Brinjal curry in a simple yet deeply flavorful way – perfect for everyday meals or special family gatherings.

So let’s take a look at how to prepare it step by step.

Materials Used.

5 or more small Brinjals, washed and cleaned
1/2 Teaspoon of turmeric powder.
Salt to taste.
1 Teaspoon of Pepper powder.
Coconut oil 100ml.
2 tomatoes, chopped into small pieces. .
A finely chopped onion.
Some water.
2 Teaspoon of Garlic paste.
2 finely chopped green chilies.

The cooking process as follows.

First, take the small Brinjal and cut each one into four equal parts.

Now, take a pan and add a little coconut oil. Place it on the stove and allow the oil to heat. Once the oil is hot, fry the brinjal pieces until cooked.

Now, take another pan and add about two tablespoons of coconut oil. Into it, add the chopped onions, chili powder, turmeric powder, salt, and tomatoes. Mix everything well.

Now, into the same mixture, add garlic paste, green chilies, curry leaves, and a little water. Let it cook on the stove for a short while.

Next, add the previously fried brinjal pieces to the mixture. Mix everything well and cook on medium heat for about 3 minutes. Then remove from the stove.

Once cooked, this baby brinjal curry becomes a fragrant, mildly spiced dish that pairs beautifully with rice or roti. This recipe brings warmth and flavor to your table, offering a comforting taste of tradition. Give it a try and enjoy the richness of heritage in every bite. That’s all from me for today—have a wonderful day!