Brinjal Pahi


500 grams brinjal

1 tblsp mustard paste

1/2 an inch lemon grass

a handful of curry leaves

1 inch pandan leaves

1 tsp sugar

1 tbsp maildives fish

1 medium onion

1 tsp garlic paste

1 tsp ginger paste

1 ripe chillie

1 small stick cinnamon

1 tbsp corriander powder (grounded)

1 tsp sweet cumin powder (grounded)

1 tsp cumin seeds(grounded)

1 tbsp vinegar

1 tsp tamarind pulp

1 tbsp coconut milk

1/2 tsp tumeric

1/2 tsp chillie flakes

salt to taste

oil to fry


Wash and slice the brinjal lenght wise.

Season with salt and tumeric.

Deep fry and drain the oil.

Mix grounded ingredients with tamarind and lime juice.

Temper onions and curry leaves, lemon grass, cinnamon stick and pandan leaves.

Add brinjal and the tamarind mix on to the tempered onions.

Stir in vinegar, chillie flakes, mustard paste, Ginger and garlic paste and Mix well.

Pour coconut milk and cook over a high flame.

Sprinkle some sugar and take off heat once the mixture starts to stick together.

Serve hot with lumprice, frickadales, lumprey curry and a hard boiled egg deep fried.

Lumprey Curry

Lumprey curry is a mixture of meat cooked together in a lump and served with lumprice.

500 grams chicken
250 grams mutton
1 large onion
2 teaspoon garlic
2 teaspoon ginger
3 cloves
3 cardamons
1 stick cinnamon
2 inch piece of pandan leaves
Curry leaves(grounded)
1 tablespoon coriander and cumin seeds (roasted and grounded)
1/2 teaspoon turmeric
1 tablespoon coconut milk
1 teaspoon roasted chillie powder
1 teaspoon lime juice


clean, wash and cut into small pieces.

Add ground spices coconut milk, ginger and garlic paste and mix.

In a seperate pan pour oil and temper half of the onions,pandan leaves and curry leaves.

Add the meat mixture.

Add cardamon and lime juice. Cook closed on it’s own juice.

As the water dries of add ghee and the rest of the ingredients.
Cook until the meat is tender.

Once cooked stir fry for a few minutes and serve hot with lumprice.



A traditional srilankan style rice cooked in a pot and baked in a banana leaf with a teaspoon of coconut milk. This rice can be frozen and stored for over a week. Warm it in a hot oven just before serving.


500 gms rice
4 cups stocks (chicken and beef/mutton)
1 medium size onion (chopped)
3 pods of cardamon
4-5 cloves
A teaspoon pepper seeds
1/2 teaspoon turmeric powder
1 tablespoon ghee
Salt to taste
A few curry leaves
2 inch long Rampa (pandan leaves)

Cooking instructions

1) temper onions in ghee and add the curry leaves and pandan leaves.
2) stir in cardamon, cloves, pepper seeds and sauté for a minute.
3) wash and drain the rice.
4) add rice and turmeric powder over the tempered onions and pour the stocks.
5) add salt to taste.
6) cook until the rice is done.
7) wash, wipe and warm banana leaf over light flame and keep ready to serve rice and bake at the last stage.

This rice needs to be severed with frickadales, lumprey curry, green peas curry and brinjal pahi.

Once the rice is cooked serve on the banana leaves and pour a teaspoon of coconut milk and serve the accompanying vegetables and meat.
Wrap into a neat parcel and tie with a thick thread or string and bake in a pre heated oven for 20 minutes and serve hot with the banana leaf.
The fresh baked aroma of the banana leaf combined with the unique flavours of the spices used in the vegetables and meat plus the aroma of the slightly tempered pandan and curry leaves will definitely not fail to provide an appetite to devour and have an unforgettable lunch.
I would recommend this for picnics.

The frickadales, lumprey curry and brinjal pahi recipes to follow in the next posts.


Thats a picture from a restaurant menu 🙂