Rescue Brinjal Pahi

When you use eggplants in a Sri Lankan curry the recipe often calls for them to be diced, then salted and rolled in turmeric and then deep fried before being added to any masala. I prepped these rescue small globular fruit and then put them into a pahi gravy of coconut milk, coriander, fennel, cumin, cinnamon, cardamom, cloves, cinnamon, fenugreek, garlic, ginger, onion, curry leaves, mustard, chilli, sugar and vinegar.

The eggplant has to be deep fried till the flesh is soft enough to easily push a knife point or wooden skewer through it.

The combination of the sugar, vinegar, and the roasted spice mix is beautifully complex on the palate and the eggplant has a lovely smooth texture if cooked well.

The recipe for this is at http://www.buthkuddeh.com.au/index.php?pageid=3102 at Aubergine 2 in the left hand drop down menu.