Peter Kuruvita cooks his Father's favourite Sri Lankan meal. When making the rotti recipe, be aware that flour is such a variable ingredient from place to place that it is hard to give precise measurements for the water. You are aiming to make a nice sticky dough






Skill level

Average: 3.7 (27 votes)


Brinjal rotti
2 cups plain flour
2 tbsp butter
½ tsp salt
1 cup water or enough to make moist but non-sticky dough
100 ml oil, for greasing the skillet

Brinjal pickle
1 large eggplant, cut into batons
8 red onions, chopped into quarters
2 green chilli
1 tbsp turmeric, plus extra
500 ml oil
2 sprigs curry leaves
4 cloves garlic
1 tsp mustard seeds
½ tsp cumin seeds
1 tbsp sugar
1 tbsp vinegar

Pumpkin curry

2 tbsp ghee, melted
1 sprig curry leaves
1 medium onion, finely chopped
2 cloves garlic
1 green chilli, sliced
1 tsp coriander powder
1 tsp roast curry powder
2 tbsp thickening powder
2 tsp cumin powder
½ turmeric powder
1 tbsp mustard paste
1 large pumpkin, peeled, cut into thick slices
400 ml water
100ml coconut cream
1 tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the brinjal rotti, in a bowl, place the flour, butter, salt and water. Using your hands, knead the mixture until a sticky dough forms. Divide the dough into balls. Transfer to a bowl, drizzle over the oil and set aside to rest.

Meanwhile, to make the Brinjol pickle, place the eggplant, onion, chilli and turmeric in a bowl. Cover the bowl and shake to coat the eggplant.

Heat the oil in a wok and, once hot, deep fry the eggplant mixture. Once cooked, remove from heat and place into a bowl.

Heat some more oil in a pot. Add the curry leaves, garlic, mustard seeds, cumin seeds, a little extra turmeric, sugar and vinegar.

Cook until the spice mixture is fragrant and taste to check there is equal balance of sweet and sour. Remove from heat, combine with the eggplant mixture and set aside.

To make the curry, place the ghee, curry leaves, onion, garlic and green chilli, and fry until fragrant. Add the coriander powder, roast curry powder, thickening powder, cumin, turmeric and mustard paste, and fry for a few minutes.

Line the base of the pot with the pumpkin slices and add a bit of the water, as well as the coconut cream.

Add the salt, increase heat to high and bring to the boil. Reduce heat to low, cover and simmer until the pumpkin is cooked through. Remove from heat.

To prepare the rotti, take a ball of dough and, using your fingers, spread it out to form a thin disc. Take a spoonful of the eggplant pickle and place in the centre of the disc. Fold the dough over the pickle to form a triangle.

Heat oil on a hotplate over low heat and fry each side of the triangle to seal. Next, place the triangle flat on the hotplate to cook. Repeat with the dough and eggplant pickle.

Serve the rotti with the pumpkin curry.