This creamy curry showcases Sri Lanka's love for coconut and spices. The brinjals are fried first to hold shape in the gravy. Fun fact: Lankan cooks use "kiri hodi" (milk curry) as base, differing from Indian versions. The roasted curry powder adds depth, while pandan leaves lend unique aroma. Typically served with red rice, it's a weekday staple in Colombo homes. Modern versions might include cashew cream for extra richness. The dish reflects the island's Dutch and Malay influences through ingredients like cinnamon and tamarind. Comfort food with complex flavors.