Prakash K. Sivanathan, Niranjala M. Ellawala

Kathirikai Pirattal

Name: Kathirikai Pirattal
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: ½ tsp salt 100 ml (3½ fl oz/7 tbsp) coconut milk; ½ tsp sugar (optional); ½ tsp salt 100 ml (3½ fl oz/7 tbsp) coconut milk; 1 tsp ground coriander; ½ tsp chilli powder; ½ tsp ground turmeric; 1 tsp ground cumin; 6 garlic cloves, cut into quarters; 300 ml (7 fl oz/generous ¾ cup) tamarind water; 2 green chillies, slit lengthways with seeds in; 1 medium onion, sliced; ¼ tsp cumin seeds; ½ tsp fenugreek seeds; ½ tsp mustard seeds; 6 fresh curry leaves; 400 g (14 oz) aubergine (eggplant) (about 1 large); 4 tbsp oil; 400 g (14 oz) aubergine (eggplant) (about 1 large)

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

400 g (14 oz) aubergine (eggplant) (about 1 large)
4

Asia
Sri Lanka
Side dish
Vegan
Gluten-free

Method

Fill a medium saucepan with water. Wash and cut the aubergine (eggplant) into 2.5 cm (1-inch) chunks. Drop them in the water as you go to avoid discoloration and to remove the slight bitter taste.