Eggplant or Brinjal Salad

Eggplant or Brinjal Salad (Sambal)

Ingredients

• Eggplant / Brinjals medium size-4
• Cooking oil-1/2 cup
• Fresh green chili- 2 or 3 (Sliced)
• Red Onion -1 (small) finely chopped
• Pinch ground turmeric
• Tomato big size-1
• Chilli powder-1/2 tsp
• Pinch of sugar
• Salt to taste
• Coconut milk-1/4 cup
• Pounded Maldives fish-1 ½ tsp (if needed)
• Lime juice – 1 Tbsp

Instructions

1. Wash the Eggplant/ Brinjals and cut into thin strips. (2 inch)
2. Place them in a bowl and season with salt and turmeric.
3. Combine altogether and keep a side.
4. Heat the oil in a pan.
5. When the oil is hot, deep fry the Eggplant/ Brinjals in small batches until golden brown.
6. Avoid frying the Eggplant/ Brinjals too much until it becomes dark. As it will taste better.
7. Transfer them to a paper towel and keep aside. (To absorb excess oil)
8. Put the tomato in to a bowl and nicely smash it.
9. Add green chillis and onions to the mash tomatoes.
10. Stair with a spoon.
11. Add the coconut milk to the mixture and mix it.
12. Then add the chilli powder and dried fish, mix it.
13. Add salt and lime according to your taste.
14. To keep the Eggplant/ Brinjals crispy add it last
15. Add the Eggplant/ Brinjals last to keep it crispy
16. Serve it with rice and curry.