27/05/2021
- Brinjel Moju - 🍆
METHOD
Slice the eggplants in half and then into quarters lengthways. Place the eggplants in a bowl with the turmeric and 1 teaspoon salt; toss to coat well. Add the curry leaves and set aside.
Heat the coconut oil in a small wok to approximately 160°C (315°F) (a cube of bread dropped into the oil will brown in 30 seconds). Mix the shallots with a pinch of salt, then deep-fry the shallots for 3 minutes, or until dark golden brown. Remove with a slotted spoon and drain on paper towel. Deep-fry the chillies for 1-2 minutes, or until golden brown. Remove and drain on paper towel. Deep-fry the eggplant and curry leaves in two batches for 3—4 minutes, or until golden brown, being careful not to overcook them. Remove and drain on paper towel.
In a heavy-based saucepan or clay pot, combine the fried eggplants, shallots and chillies. Add the ground mustard seeds, garlic paste, chilli powder, extra turmeric, 1 teaspoon salt, sugar, coconut vinegar and coconut cream. Cover and cook over low heat for 5 minutes, or until the coconut cream has evaporated. Serve with a main curry and rice.
Brinjal Moju (Wambatu Moju) Recipe Is Very Simple Recipe. Sri Lankan more Peoples are Like To Eat. Today We Hope How Going Traditional Recipe
INGREDIENTS
6 long, thin light purple eggplants (brinjal)
1 teaspoon ground turmeric, plus ½ teaspoon extra
salt
2 sprigs curry leaves, leaves picked and roughly chopped
500 ml (17 fl oz/2 cups) coconut oil*, for deep-frying
6 small pink Asian shallots*, thinly sliced
3 thin green chillies*, cut into thirds
1 teaspoon black mustard seeds, ground using a mortar and pestle
1 clove garlic, ground into a paste
1 teaspoon unroasted chilli powder*
2 teaspoons sugar
1 tablespoon coconut vinegar* (or rice vinegar)
https://youtu.be/cj09QuLnazE
METHODSlice the eggplants in half and then into quarters lengthways. Place the eggplants in a bowl with the turmeric and 1 teaspoon salt; toss to coat well. ...
