Sri Lankan tempered thibbatu (turkey berry, wild eggplant, pea eggplant).
Add a healthy, tempered wild eggplant curry to your next meal. you can add fried sprats, scrambled eggs, dry fish and even dried prawns to make the dish slightly different every time you make it. Vegan, vegetarian, low-carb, gluten-free, dairy-free.
Ingredients
- 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
Instructions
- 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
Place a pan over medium heat and pour in the oil.
- 3
Add curry leaves, sliced onions, garlic, and cut chilli pieces, then cook for 3-5 minutes or until onions turn translucent.
- 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
Before turning off the heat, add the lime juice, combine well, taste for seasoning, and serve warm.
Cook it from the original
This recipe comes from islandsmile.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on islandsmile.org