Brinjal Pahi

Ingredients

500 grams brinjal

1 tblsp mustard paste

1/2 an inch lemon grass

a handful of curry leaves

1 inch pandan leaves

1 tsp sugar

1 tbsp maildives fish

1 medium onion

1 tsp garlic paste

1 tsp ginger paste

1 ripe chillie

1 small stick cinnamon

1 tbsp corriander powder (grounded)

1 tsp sweet cumin powder (grounded)

1 tsp cumin seeds(grounded)

1 tbsp vinegar

1 tsp tamarind pulp

1 tbsp coconut milk

1/2 tsp tumeric

1/2 tsp chillie flakes

salt to taste

oil to fry

Method

Wash and slice the brinjal lenght wise.

Season with salt and tumeric.

Deep fry and drain the oil.

Mix grounded ingredients with tamarind and lime juice.

Temper onions and curry leaves, lemon grass, cinnamon stick and pandan leaves.

Add brinjal and the tamarind mix on to the tempered onions.

Stir in vinegar, chillie flakes, mustard paste, Ginger and garlic paste and Mix well.

Pour coconut milk and cook over a high flame.

Sprinkle some sugar and take off heat once the mixture starts to stick together.

Serve hot with lumprice, frickadales, lumprey curry and a hard boiled egg deep fried.

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