Wambatu Baduma (Devilled Eggplant)

Preparation time: 15 min Cooking time: 30 min Serves: 4


Sri Lankan Curry Dish


  • 1 lb of eggplant
  • 1 lb tomatoes, chopped
  • 1/2 cup of oil for frying
  • 1-inch piece of ginger
  • 3-4 cloves of garlic
  • 1 fresh green chilli, chopped
  • 1/2 onion, finely chopped
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1/2 tsp curry powder
  • 1 tbsp vinegar (I use black or balsamic)
  • 1 tbsp sugar
  • 1/2 tsp mustard seeds
  • 1/2 cup of coconut milk or water (optional)
  • salt to taste


Heat oil. Wash the eggplant and cut the it into thin strips about 1" in length. Deep fry the egg plant in small batches until golden brown. Drain excess oil and set aside.

Crush or finely chop the ginger,garlic and mustard seeds into a paste. Fry onions until soft. Mix paste together with the remaining ingredients in with onions except eggplant and sugar and heat with under medium heat for about 3 mins.

Next add the eggpant and sugar. Cook for another minute. Add salt to taste and serve.


Curry  · Eggplant  · Lanka  · Sri

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