BRINJAL (EGGPLANT) CURRY Francis Fonseka Chief Steward Pullman Cairns International
INGREDIENTS • • • • • • • •
1 Brinjal (Eggplant) A sprig of curry leaves 2 oz onions 2 tspn coriander Powder ¼ tspn sweet cumin powder 2 inch piece cinnamon stick 8 oz 1st and 2nd extract of Coconut Milk 2 green chillies
2 dessert spoons vinegar 1 ½ tspn Cumin Powder 1 ¼ tspn salt 3 cloves Garlic ¼ tspn turmeric 1 inch piece rampe ( pandan leaf ) • 1 ½ dessert spoon Mustard – fine ground • 2 tspn Sugar • • • • • •
METHOD 1. Wash and cut brinjals (eggplant) into lengthwise 2 inch pieces. 2. Rub with turmeric and deep fry until golden brown. 3. Wash and cut the onions, chillies and garlic and put into a pan with all the other ingredients and the coconut milk. 4. Bring to boil and simmer until gravy is thick. 5. Add the fried brinjals and simmer until the liquid has reduced.
SERVING 8 people.
EVERY PERSON HAS A STORY This is a Sri Lankan family favourite. My wife is a wonderful cook and dish is easy to prepare and is delicious.