This is a traditional Sri Lankan dish using eggplants, onions, peppers, garlic and a whole lot of warm, flavorful spices which gives this dish a hot, spicy and slightly sour taste. The way its cooked makes it preserve able for days in the refrigerator. The flavors are great warm or cold, the taste of the pickle like eggplant actually deepens even more the next day.
Use fresh ingredients and enjoy the tantalizing flavor of this dish with crusty warm bread, naan or pita chips!
Ingredients
Serves 6
Eggplants 2 large cut into medium sized cubes
Purple onions 1, sliced into thick pieces
Red bell pepper 1, cubed
Green bell pepper 1, cubed
Jalapeno 1, chopped
Garlic 2-3 cloves
Ginger 1 tbs, chopped
Lemon juice 2tbs, about ½ a lemon
Cilantro 2 tbs, chopped
Cashews few 7-8 (optional)
Raisins few 7-8. (optional)
Olive oil or ghee 3 tbs
Apple cider vinegar 3tbs
Sugar ½ tsp
Mustard seeds 2 tsp
Red Chili powder 2tsp
Turmeric 1tsp
Cumin Powder 1 tsp
Garam Masala 1 tsp
Lemon grass 1 tsp
Salt per taste
Grated paneer ½ cup
Method
1) Heat enough oil in a deep pan and shallow fry the eggplant, then the onions and lastly the peppers and put aside. The vegetables should be soft yet colorful, the onions pink and sweet.
2) Take another pan and add about 2 tbs of olive oil or ghee. To this add the mustard seeds. Let it splutter and then add garlic, ginger and sauté for a couple of minutes.
3) Add the onions and jalapenos. Then add apple cider vinegar and sugar! This is an important step
4) To this add the turmeric, red chili, garam masala and cumin powder. Sauté for a couple of minutes.
5) Add the eggplant and peppers and mix well. Add salt , grated panner and cashews/ raisins. Garnish with Cilantro.
6) Let it all cook for 5-6 mins and let the flavors blend in.
Serve warm or cold with warm, crusty bread! Tastes even better the next day.
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