20 Min
DF
GF
NF
V
Vambotu Pahi
Just like India, Sri Lanka has a plethora or pickles, sambals and preserves and they are what really make a meal special. This eggplant one is one of our favorites and has inspired an entire menu of pickles at our restaurant Pondicheri. Always sharply spiced and salted, they are meant to be eaten in small quantities alongside meals.
Just like India, Sri Lanka has a plethora or pickles, sambals and preserves and they are what really make a meal special. This eggplant one is one of our favorites and has inspired an entire menu of pickles at our restaurant Pondicheri. Always sharply spiced and salted, they are meant to be eaten in small quantities alongside meals.
Cook Time
20 Minutes + curing time
Serves
6
Directions
Step 1
Cut the eggplants and sprinkle with salt and set aside for a couple of hours. Drain on paper towels.
Step 2
In a small wok or a saucepan over high heat, warm the frying oil until ready to fry (around 325°F).
Step 3
Drop the eggplant pieces into the oil and fry until golden brown and cooked on all sides. Remove with a slotted spoon and set aside.
Step 4
To the same oil, add the onion, garlic and ginger and cook until almost all the liquid has been absorbed.
Step 5
Add the cumin, chile, coriander, fennel and salt and cook for another minute.
Step 6
Finally add the tamarind and sugar and simmer for just a minute or two. The oil should surface on the top – this will help preserve the pickle. Refrigerate for up to a month.
Ingredients
Step 1
Cut the eggplants and sprinkle with salt and set aside for a couple of hours. Drain on paper towels.
Step 2
In a small wok or a saucepan over high heat, warm the frying oil until ready to fry (around 325°F).
Step 3
Drop the eggplant pieces into the oil and fry until golden brown and cooked on all sides. Remove with a slotted spoon and set aside.
Step 4
To the same oil, add the onion, garlic and ginger and cook until almost all the liquid has been absorbed.
Step 5
Add the cumin, chile, coriander, fennel and salt and cook for another minute.
Step 6
Finally add the tamarind and sugar and simmer for just a minute or two. The oil should surface on the top – this will help preserve the pickle. Refrigerate for up to a month.
Tags:
20 Min
DF
GF
NF
V
Stock Your Pantry
Tags:
20 Min
DF
GF
NF
V
Stock Your Pantry
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