Sri Lankan tempered thibbatu (turkey berry, wild eggplant, pea eggplant).

Ingrédients

• 250 g of thibbatu(pea eggplants, cleaned,see notes on how-to)
• 2 tablespoons of oil
• 2 garlic cloves minced
• 3-4 curry leaves
• 1 medium-sized onion finely sliced
• 1 red or green chilli finely sliced
• 1/4 teaspoon turmeric
• 1/4 teaspoon chilli flecks
• Salt to season
• 1 teaspoon of lime juice

Préparation

1. 1

   Have the thibbatu (pea eggplant) cleaned and ready: remove from stems, boil in water for 3-5 minutes just to soften, drain hot water, pop them open with a spoon or fingers, and rinse gently with water to remove about 80% of the bitter seeds.

2. 2

   Place a pan over medium heat and pour in the oil.

3. 3

   Add curry leaves, sliced onions, garlic, and cut chilli pieces, then cook for 3-5 minutes or until onions turn translucent.

4. 4

   Add the thibbatu along with the turmeric and chilli flecks to the cooking ingredients, season with salt, and cook until the thibbatu turns slightly crispy.

5. 5

   Before turning off the heat, add the lime juice, combine well, taste for seasoning, and serve warm.