People, it is really hard to photograph stuff in a brown sauce so that it looks appealing and delectable. You may just have to take my word for it…
Kaliya curry recipe here: https://serendibkitchen.com/…/kaliya-curry-eggplant…/
with Mary Anne Mohanraj
People, it is really hard to photograph stuff in a brown sauce so that it looks appealing and delectable. You may just have to take my word for it…
Kaliya curry recipe here: https://serendibkitchen.com/…/kaliya-curry-eggplant…/
Plantain browns a lot faster than the eggplant and potatoes, I assume because of the higher sugar content.
If I’m remembering right, the French say you should always sprinkle a little salt over things you’ve just fried. Like potatoes.
I live to serve.
I think I’d like them a little riper, ideally, for this dish, but this is what they had in the store, so that’s fine. Since this is for a party Sunday, I couldn’t exactly wait for them to ripen (which can take weeks). They’re still tasty.
(I didn’t have quite enough oil to really deep-fry, but as long as you don’t crowd the pan and stir occasionally, you’re fine…)