Name: Sri Lankan Brinjal Sambal recipe by Vahitha Hasan at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 2 cup brinjal, 1 inch lengthwise chopped; 1/4 tsp mustard seeds; 1/4 tsp cumin seeds; 1 onion, finely chopped; 1 tbsp ginger garlic paste; 2 green chillies; 1 sprig curry leaves; 1/4 tsp red chilly powder; 1/4 tsp cumin powder; 1/4 tsp coriander powder; 1/4 tsp turmeric powder; 1/4 cup tamarind paste; 1/4 cup thick coconut milk; 1 tbsp Maldivian dry fish powder; 1/2 tbsp sugar; Salt to taste; Oil for frying

ABOUT Sri Lankan Brinjal Sambal RECIPE

Srilankan style brinjal sambal is nothing but hot and caramalised brinjal gravy which is an excellent combination for rice and roti varieties

Ingredients Serving: 2

2 cup brinjal, 1 inch lengthwise chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 onion, finely chopped
1 tbsp ginger garlic paste
2 green chillies
1 sprig curry leaves
1/4 tsp red chilly powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp turmeric powder
1/4 cup tamarind paste
1/4 cup thick coconut milk
1 tbsp Maldivian dry fish powder
1/2 tbsp sugar
Salt to taste
Oil for frying

Instructions

Cut brinjal into 3inch lengthwise with thin width. Give them an ice bath then to prevent it from turning brown. Drain water and tap brinjal with towel
Deep fry until golden brown.Remove and place on paper towel to drain excess oil. Keep aside.
In another pan,heat little oil,add mustard and cumin seeds and let it fry.
Then add onion,ginger,garlic paste, green chilli,curry leave and saute until turn golden colour
In go the red chilly powder,turmeric powder,cumin and coriander powder.
When the raw smell goes off add tamarind paste and cook for a min.
Then add in fried eggplant pieces, salt and sugar.
When they are cooked and begins to oozes out oil, add coconut milk, cover and cook for 5 min in low flame. Stir occacionally to prevent from burning.
Lastly add maldivian dry fish powder, give a good mix and turn off the flame.

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