Ceylonese style Brinjal Mash (Kathrikka Paal Kadaiyal)


You cannot go wrong with brinjal. Be it fried, curried or baked. It’s amazingly super yummy vegetable. I love it. I love it on pizzas and even as a dip. This recipe is super easy and super yummy too. It’s something my mother used to make and whenever I miss her, I make this dish. It’s a great side kick for my earlier post on Prawn Curry or with chicken curry too. Enjoy!


  • 2 tbsp oil
  • 4~5 cloves of garlic
  • ½ an onion chopped
  • ½ tsp black mustard seeds
  • 1~2 round brinjal or if you are using the slightly thinner oblong ones, use 3~4 pieces – skin removed and diced into cubes
  • 1 green chili halved and seeds removed (I happen to run out of it, so I used red ones)
  • ½ tsp turmeric
  • ½ cup coconut milk
  • ½ cup evaporated milk
  • 1 cup water
  • 4~5 curry leaves
  • Salt to taste


  1. Heat a good pot with oil. Fry in the mustard seeds, garlic and onions. Once onions have softened, add in the chili and brinjal. Immediately add 1 cup of water to the pot and close the lid for the brinjal to cook Image
  2. The brinjal will start to soften and turn brownish. Make sure you do not let the pot to burn without water by stirring the pot every few minutes and adding 1 tbsp water each time (if required). You don’t want too much water in it as we don’t want this turning into a runny mash
  3. Once the brinjal is cooked, add turmeric, coconut milk and mash the brinjal with a masher
  4. As the brinjal takes in more heat, add a little evaporated milk just enough to silken it. Continue this process until the brinjal is nice and mashed. Add curry leaves and salt to taste. Few more stirs in the pot and you’re done.