Ingredients4 medium-sized long eggplants
1 tsp ground mustard seeds
1/4 stem of lemon grass(optional)
a small sprig curry leaves
1 tsp sugar
1 tbsp pounded Maldive fish
1 tbsp sliced red onions
about 1 tbsn chopped garlic and ginger
3 ripe chillies (sliced0
2″ piece of cinnamon(ground)
2″ piece of rampa
1 tbsp coriander seeds(ground)
1 1/2 tspn cumin seeds(ground)
1/2 tspn fennel seeds(ground0
1 wineglass full of vinegar
tamarind juice(1 1/2 oz)
cooking oil for deep frying
salt
1/2 cup coconut milk
1 tspn chillie powder
1 tsp ground mustard seeds
1/4 stem of lemon grass(optional)
a small sprig curry leaves
1 tsp sugar
1 tbsp pounded Maldive fish
1 tbsp sliced red onions
about 1 tbsn chopped garlic and ginger
3 ripe chillies (sliced0
2″ piece of cinnamon(ground)
2″ piece of rampa
1 tbsp coriander seeds(ground)
1 1/2 tspn cumin seeds(ground)
1/2 tspn fennel seeds(ground0
1 wineglass full of vinegar
tamarind juice(1 1/2 oz)
cooking oil for deep frying
salt
1/2 cup coconut milk
1 tspn chillie powder
Method
Slice the eggplants lengthwise, rub with salt and a little turmeric and deep fry in oil until golden brown. Mix the ground ingredients with the tamarind and vinegar, then mix in all other ingredients except the coconut milk
and sugar. Heat a pan and when very hot add the eggplant mixture and coconut milk. Simmer on low fire for about 15 minutes, stirring all the time. Add in the sugar and take it off the fire for serving.
