Brinjals are also called Eggplant, Aubergine, Asmelongene,
Garden Egg and Guinea Squash. It is widely incorporated into cooking across
South Asia, Southeast Asia and South Africa.
It is also a vital ingredient in famous dishes like ‘Moussaka’ and
‘Ratatouille’.
In Sri Lanka, it is used to make an array of
dishes. This is one of them and is a curry version. It is simple to make and
goes really well with rice and curry.
Note: The best way to keep the brinjals fresh after cutting is in water. This prevents it from getting discoloured. Drain it just before cooking.
Gather all the ingredients together. Cut the brinjals in 1" long pieces.
Drain the brinjals and add to a mixing bowl. Put in all the other ingredients excluding the curry powder. Mix well and set aside to marinate for around 5 minutes.
Meanwhile, heat the oil in a shallow pan on medium heat. Once the oil is hot, add the brinjal mixture and stir well.
Bring to a boil. Then lower the heat and simmer for about 10 minutes or until brinjals become soft.
Turn off the heat, add the curry powder and mix well.
Enjoy with your favourite rice and curry.
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