Sri Lankan Curry‎ > ‎

Brinjal (Eggplant) and Capsicum Curry

posted Jun 2, 2010, 3:28 AM by Sri Lankan Food Recipes   [ updated Nov 3, 2012, 11:25 PM ]



Ingredients
 
 250
 g
 Brinjals
 250
 g
 Capsicums
 1/2
 Cup
 Coconut oil
 1
 Teaspoon
 Roasted chilly and curry powder
 1
 Teaspoon
 Raw chilly and curry powder
 1
 Teaspoon
 Ground cumin seeds
 1
 Teaspoon
 Maldive fish
 1/2
 Teaspoon
 Turmeric powder
 2
 Teaspoon
 Salt
 1 1/2
 Cup
 Thick and thin coconut milk ( ½ of a big coconut)
 2
 
 Green chillies sliced
 8
 
 Small red onions sliced
 1
 
 Sprig curry leave
 2
 Teaspoon
 White vinegar
 1
 Teaspoon
 Mustard seeds ground
 1
 Teaspoon
 Roasted curry powder
 
 
 
 
 
 
Method
 
Wash the Brinjals and Capsicums. Slit the Capsicums on a side. Cut the Brinjals length-wise in to about six or eight. Marinade in a little turmeric powder and 1 teaspoon of salt. (this is other than the ingredients mentioned in recipe).
Heat oil in a frying pan and fry the wedged Brinjals and Capsicums a little at a time.
Mix together all the other ingredients other than the roasted curry powder and coconut milk. Add 2 teaspoons of oil to a saucepan and temper the mixture. When slightly oily, stir and add the fried Brinjals and Capsicums and stir gently. Add coconut milk and cook for about two minutes longer. Remove from fire and add the roasted curry powder.
 

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