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Fried brinjal-Vinete calite (recipe from Sri Lanka)

Fried brinjal-Vinete calite (recipe from Sri Lanka)



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Curry leaves are aromatic leaves of the Murraya koeniggi tree used in many foods in India and Sri Lanka. They are fried together with onions at the beginning of cooking and give it a special and slightly sweet aroma. Both green and dried leaves can be used; but the aroma is stronger from the green leaves.

  • 4 small eggplants
  • 1 small onion cut into fish
  • some curry leaves (I had dried)
  • 1 teaspoon chilly
  • 1/2 teaspoon turmeric
  • salt to taste
  • frying oil

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Fried brinjal-Quality eggplant (Sri Lankan recipe):

Eggplants are washed, cut into thin slices and dried using a kitchen towel.

Add a little water to the paprika, salt and turmeric, just enough to get a thick paste, which is greased with eggplant.

Fry the eggplant in a lot of oil in a wok pan on both sides and remove on absorbent kitchen paper.

In the same oil, caramelize the onion with the curry leaves until it takes on a golden color.

Add the hardened eggplant and mix.

Serve with rice or Indiana bread "chappati".

Good appetite!


Searched words "curry"

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