How to make Thibbatu Curry tastier with Ambarella and Sprats
Many of my friends have been asking me on how to make Thibbatu Curry. In this recipe, I will show you how to make one of the tastiest Thibbatu Curries in a different way. We add Ambarella and dried sprats into this Thibbatu Curry to give it a lot of flavor.
When you make a Thibbatu Curry like this, you do not need to prepare any other additional curries for your meal because it is so satisfying and aromatic.
Thibbatu has a variety of names including Turkey Berry, Wild Eggplant, and Pea Eggplant.
If you like this Thibbatu Curry, you will want to try my other traditional vegetable curries such as Long Beans, Lotus Root, and Thalana Batu curries.
Ingredients
- 500g of Thibbatu
- 1 diced Onion
- 1 sliced Green Chili
- 1 Ambarella cut into wedges
- Some Curry Leaves
- Piece of Pandan Leaf (Rampe)
- Some Coconut Milk
- Salt
- Some Fenugreek Seeds
- Some Pepper
- 2 tsp of Chili Powder
- 1 tbsp Roasted Curry Powder
- Some Turmeric Powder
- 50g of dried Sprats that is washed with the heads removed
Instructions
- Crush 250g of Thibbatu in a paper or plastic bag.
-
Place the crushed Thibbatu in a bowl and wash to remove the seeds.
- Now add 1 diced Onion to a pot.
- Add 1 sliced Green Chili
- Cut 1 Ambarella with the skin removed into wedges and then add it.
- Add some Curry Leaves
- Add a piece of Pandan Leaf (Rampe) broken into smaller pieces.
- Add Coconut Milk until everything is covered.
- Add Salt to taste.
- Add some Fenugreek Seeds.
- Add some Pepper.
- Add 2 tsp of Chili Powder.
- Add 1 tbsp Roasted Curry Powder.
- Add some Turmeric Powder.
- Add the crushed Thibbatu.
- Bring it to a boil over medium heat.
- When it starts boiling, add 50g of dried Sprats that is washed with the heads removed.
- When the Curry becomes thick, it is ready.
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