Srilankan Mini Lunch Meal

We are now in our neighboring country Srilanka. It is said that due to it’s proximity with South India, Sri lankan cuisine resembles with South Indian specially Kerala cuisine.The main dishes of the cuisine are Kottu , Hoppers , rice and fish.

I made this simple spinach and potato curry and the new ingredient used was Vinegar. I have never used vinegar in spinach curry. The curry was simple , mild and tasty.

Second dish is pickeled brinjlas. The picklew was sweet and sour and loved by all.

Country- Srilanka
Capital- Colombo
Dish- Brinjal pickle & Spinach curry
Source- Here & Here

Ingredients:

1 big Eggplant ,cut in small pieces
6-7 small red onions
5 Green Chillies
2 teaspoon chilli powder
1 teaspoon sugar
1/2 teaspoon tumeric powder
2 teaspoon mustard seeds
4 tablespoon vinegar
Salt to taste

Method:
In a bowl , soak the mustard seeds in a little vinegar for about 30 minutes.
Sprinkle some salt and turmeric powder onto the eggplant pieces.
Heat oil in a pan and deep fry the eggplant. Drain on paper towel.
Cut the red onions in slices. Grind the soaked mustard seeds into a fine paste. Mix all the ingredients together in a bowl.
Place all the ingredients in a container, close the lid and let it rest for few hours.

Keep refrigerated and use as required.

For Spinach Potato Curry
Ingredients:
1 small bunch Spinach
1 large potato,cubed
1 clove garlic, minced
2 teaspoon red chillies
1 tablespoon soy sauce
1 green chilli ,chopped
Oil for frying
Salt to taste

Method:
Chop the Spinach into big pieces and set aside. Heat oil in a pan. Add the potatoes and salt.
Stir fry until potatoes are brown and golden from both sides.
Now add the chopped spinach and rest of the ingredients. Stir fry for 2 to 3 minutes and switch off the heat.

Serve hot with rice and chapati.

Enjoy!!

Serve-2 Cooking time-15 minutes

Best regards,