00:00Well, today I'm showing you a Sri Lankan Eggplant Curry recipe.
00:04Well, several years back when I used to work in a hotel,
00:06I was shown this recipe by a chef.
00:08He told me it's a home style recipe,
00:10Well, I haven't eaten this in Sri Lanka.
00:12But this is wonderful.
00:15And I hope you try this at home.
00:17Let's begin Sri Lankan Eggplant Curry.
00:26Well, I'm taking a few ingredients out of the fridge.
00:29Well, I'm taking these elongated aubergines, brinjals, eggplants,
00:33however you call this.
00:34Cut it into long strips, pan fry and then jump straight into the curry.
00:38And that's as simple as that.
00:40First things first, choose the brinjal of your choice.
00:43And get going. Let's begin.
00:44Let's cut the brinjal into a half like so.
00:51And split it open literally.
00:54The next step is to either cut this into long strips,
00:58attaching it right here.
00:59Or you just turn it and give it scores here.
01:02Well, if you cut this into little dices,
01:04chances are that the brinjal may just get mushed into the entire curry.
01:09This way, it just looks far better.
01:12Well, done and ready.
01:13A touch of Turmeric.
01:19Along with this, some Salt.
01:24And just rub this lightly.
01:26Ensure that the surface just becomes lightly tinted.
01:29And there you go, brinjals are done and ready.
01:32Let's move on to cooking these.
01:34Let's begin with regular Vegetable Oil,
01:37you can also by all means use Coconut Oil.
01:40And whilst the oil is just kind of beginning to heat up,
01:43let's place the brinjals gashed side down.
01:56After a couple of minutes on high flame,
01:59let's turn this like so.
02:05At this point in time, lower the flame.
02:08And allow this to cook on slow flame right here.
02:13By that time, start making the curry.
02:17Again, let's begin with Oil.
02:20And in this case also, you can begin with Coconut Oil.
02:23Chopped Red Onions.
02:26And along with this, Curry Leaves.
02:30A couple of Green Chillies which have been slit.
02:33And a quick stir.
02:36Allow the Onions to just kind of begin to turn golden brown in colour.
02:40And at this stage, I'm going to add in Tomato Puree.
02:46And to this, I'm going to add in the Powder Spices.
02:49Beginning with Turmeric Powder,
02:51followed by Red Chilli Powder.
02:54Coriander Powder.
02:56And along with this, Salt.
03:00Let's mix this well.
03:01Ensure this is lump-free.
03:07And also, just turn it once twice over.
03:11Well, our spice decoction is done and ready.
03:14Let's add this into the Onions.
03:23Let's give this a quick stir.
03:25And allow this entire mixture to now cook on high flame.
03:28Till of course, the rawness of the Tomato goes away.
03:33Let's add in some Coriander Leaves, freshly cut.
03:37And lastly, Coconut Milk.
03:45Let's give this a quick stir.
03:47And allow this to boil for at least 3 to 4 minutes on high flame.
03:51But while this is boiling, I'm also going to add in the Aubergines.
04:01A couple of stirs here and there.
04:02And ensure this cooks till the Aubergine is perfectly cooked and ready.
04:07Trust me, this is going to taste fantastic.
04:10Literally, a meal in a bowl.
04:12Sri Lankan Eggplant Curry with Onions Steamed Rice.
04:16Go all out and impress your family and friends.
04:19Bye for now.
04:21тЩктЩктЩк
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