Huiy Barhi Riha

Description

Maldivian spicy eggplant

Ingredients

• 500 gm aubergine (in south asia this is called brinjal, except in the maldives and minicoy where it is called barhi)
• 1 onion
• 8 garlic cloves
• 1 tbsp dalda (hydrogenated vegetable oil) or clarified butter
• 1¼ cm ginger
• 2 curry leaves
• 2 cardamom pods
• 1 tbsp chilli powder
• 1 piece cinnamon
• salt to taste
• 1 cup coconut milk
• 1 tsp sugar
• ¼ cup tamarind juice

Procedures

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.