Deep Fried Wambatu Curry (Eggplant or brinjals)
This is a side dish that goes very well with rice. Serves about 6-8
1 large eggplant weighing about 1 pound
Heat the oil in a pan. Wash the eggplant and cut the it into thin strips of legnth around 1". When the oil is hot, deep fry the egg plant in small batches until golden brown. Drain excess oil and set a side.
Crush or finely chop the ginger, garlic and mustrad seeds into a paste. Mix this paste together with the remaining ingredients except eggplant and sugar and heat in a pan under medium heat for about 3 mins.
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