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SRI LANKAN TEMPERED THIBBATU (TURKEY BERRY, WILD EGGPLANT, PEA EGGPLANT).

SRI LANKAN TEMPERED THIBBATU(TURKEY BERRY)-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.
Course lunch, Side Dish, stir-fry
Cuisine asian,, gluten-free, low-carb, Srilankan, vegan, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

250g 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

Have the thibbatu(pea eggplant cleaned and ready, see notes on how-to above)

Place a pan over medium heat and pour in the oil.

Add curry leaves, sliced onions, garlic, cut chilli pieces and cook for 3-5 minutes or until onions turn translucent.

Add the thibbatu then chilli to the cooking ingredients, season with salt and cook until thibbatu turns slightly crispy.

Before turning off the heat, add lime combine, taste for seasoning and serve warm.