eggplants, chili powder, mustard seeds, cloves, salt, sugar, vinegar
One of the most celebrated classic Sri Lankan dishes with plenty of regional variations. It tastes like a caramelised pickle and is usually served with rice. The eggplant slices are deep-fried until brown and then combined with, chili powder, ground mustard seeds, cloves, salt, sugar and vinegar to create a piquant dark saucy moju. This is then added to fried shallots, crushed garlic and shredded ginger and served with plain rice.
June 1, 2017 - by: anika854
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