Maldivian spicy eggplant

Ingredients Edit

Directions Edit

  1. Cut aubergine length wise into quarters and fry it in oil till the skin turns brown.
  2. Then fry chopped onion in dalda.
  3. When it becomes slightly brown add crushed garlic, ginger, cinnamon and chilli powder.
  4. Fry it till it becomes brown in colour.
  5. Then add tamarind juice, salt, sugar, curry leaves, coconut milk and fried aubergine and cook it in slow a fire for a few minutes till the gravy becomes thick.
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