Aubergine and Pineapple PORIYAL
I’m going to be real with you - this dish benefits from a bit of deep frying. You can try to air fry or roast the aubergine but it simply won’t come out as good. It’s totally worth it though, the flavours are warming with a little kick of sweet sourness when you bite down on the pineapple. This is Sri Lanka’s answer to pineapple on pizza and it’s much more of a crowd pleaser.
Time to create: 45 minutes
Ingredients
Oil - for deep frying
Aubergine - 3
Coconut oil or veg oil - 1 tbsp
Garlic cloves - 4 (peeled)
Cardamom pods - 3
Cinnamon sticks - 1
Dry red chilli - 2-3
Curry leaves - 10
Rampa/pandan leaf - 2 x 1 inch pieces
Red onion - 1 big (diced)
Ginger - ½ inch piece finely diced
Turmeric - ¼ tsp
Chilli powder - ¼-½ tsp depending on spice preference.
Pineapple - ½
Tomatoes - 100g
Method
Cut the aubergine into small 1cm cubed pieces. Season with salt then place on a tray on kitchen towel for about 30 minutes.
Add enough oil to a large saucepan for deep frying (about an inch or so deep). Heat on medium until hot enough to make the handle of a wooden spoon fizz.
Add the aubergine into the oil in batches and cook until the skin is shiny and the flesh is a deep golden brown. Remove from the oil and drain on kitchen towel for a while. Turn the heat off for the oil then add in the garlic cloves and let them sit in the oil until evenly golden brown. Then remove from the oil and set aside.
Add coconut oil to a saute pan on medium-high heat. Once melted add in cardamom, cinnamon, dry red chilli, pandan leaves and curry leaves. Cook for about thirty seconds then add in the onion and ginger. Cook for a few minutes until the onion colours and softens slightly.
Add the cooked aubergine, turmeric and chilli powder. Mix well then add in the pineapple and tomatoes, mix a bit then cover with a lid and cook on medium-low for 10 minutes.
Give it a stir, cover again and cook for another five minutes.
Serve with rice, parotta, pittu or as a side.