Srilankan style brinjal sambal is nothing but hot and caramalised brinjal gravy which is an excellent combination for rice and roti varieties. I had this lovely recipe once in my Srilankan friend home, when I went for Christmas lunch. She served this with yellow rice, which was an heavenly combination. Since then I was longing to try this in my home. I got some details from her regarding the procedure and tried this and it came out perfectly.. Try this delicious recipe and give your feedback.

INGREDIENTS:

2 cup Brinjal , 1 inch length wise chopped

¼ teaspoon mustard seeds

¼ teaspoon cumin seeds

1 onion , chopped

1 tablespoon ginger garlic paste

2 green chillies

1 sprig curry leaves

¼ teaspoon red chilly powder

¼ teaspoon cumin powder

¼ teaspoon coriander powder

¼ teaspoon turmeric powder

¼ cup thick Tamarind paste

¼ cup thick coconut paste

1 tablespoon Maasi powder (Maldivian dry fish )

½ tablespoon sugar

Salt to taste

Oil for frying

INSTRUCTIONS:

Cut brinjal into 3inch lengthwise with thin width. Give them an ice bath then to prevent it from turning brown. Drain water and tap brinjal with towel and Deep fry until golden brown.Remove and place on paper towel to drain excess oil. Keep aside.

In another pan,heat little oil,add mustard and cumin seeds and let it fry. Then add onion,ginger,garlic paste, green chilli,curry leave and saute  until turn golden colour. In go the red chilly powder,turmeric powder,cumin and coriander powder.

When the raw smell goes off add tamarind paste and cook for a min. Then add in fried eggplant pieces, salt and sugar.

When they are cooked and begins to oozes out oil, add coconut milk, cover and cook for 5 min in low flame. Stir occacionally to prevent from burning. Lastly add maasi powder, give a good mix and turn off the flame.

Serve hot with rice.

NOTES:

You can avoid maasi powder, for vegetarian option.