Sri Lankan Batu Curry

aubergine.jpg

Batu (also known as Brinjal, Eggplant or ubergine) is a vegetable which can be incorporated in to many delicious recipes. Of the many possible preparations we present here a quick and simple curry.

Ingredients

2 large Eggplants
pinch of salt
pinch of chili powder
pinch of turmeric
½ small onion finely sliced
2 sliced green chilies
few Uluhal (Fenugreek) seeds
2 table spoons of oil (Sunflower ,vegetable or coconut )
1 table spoon of Maldive fish pieces

Cooking instructions

Cut Eggplant into small pieces.
Mix with salt, chili powder and Turmeric.
Heat some oil in a pan, add onion, green chili pieces, Uluhal
add the Batu mixture to the hot oil, mix all throughly until all pieces are coated with hot oil.
Add a table spoon of water
close and cook for 20 minutes
add Maldive fish pieces at the end

  »   This entry was posted on Wednesday, August 13th, 2008 at 8:23 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment

personal
Me
calendar
January 2019
M T W T F S S
« Jun    
 123456
78910111213
14151617181920
21222324252627
28293031  
About blog
Categories

Archives
Search

links