SPICED AUBERGINE TEMPERD
03 tbsp ghee or butter
1. Heat the oil in a saucepan add curry leaves, rampa, cinamon stick, onion, garlic, maldive fish stir and cook for few minutes.
2. Add the aubergine and chillie pieces, cook for 15 minutes stiring from time to time until aubergines are soft.
3. Mix in mango chutney,lime juice and salt in a low heat.
© Malini's Kitchen :: Sri Lanka Recipes