Batu Moju & Ala Kirata (Sri Lankan Caramelized Sweet-Sour Eggplant & Creamy Turmeric Potato Curry) – Authentic Sri Lanka Recipe
Festive Sri Lankan rice-and-curry duo pairing sweet-tangy caramelized eggplant with velvety coconut potatoes.
- Country of Origin
- 🇱🇰 Sri Lanka (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crispy golden eggplant fingers in sweet-sour mustard-vinegar glaze, Creamy coconut-milk turmeric potatoes, Steamed rice, Fresh curry leaves, Mustard seeds
Ingredients for Batu Moju & Ala Kirata (Sri Lankan Caramelized Sweet-Sour Eggplant & Creamy Turmeric Potato Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) crispy golden eggplant fingers in sweet-sour mustard-vinegar glaze, prepped into bite-sized pieces
- 1.5 cups creamy coconut-milk turmeric potatoes, washed and trimmed
- 1 cup steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with fresh curry leaves
- 1.5 tbsp traditional Sri Lanka seasoning (mustard seeds, pandan, fenugreek, coconut milk)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh curry leaves for 2–3 minutes until softened and fragrant.
- Add crispy golden eggplant fingers in sweet-sour mustard-vinegar glaze and creamy coconut-milk turmeric potatoes along with mustard seeds, pandan, fenugreek, coconut milk, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with steamed rice and serve straight from the skillet.