Wash, dry but do not peel eggplants. Slice eggplants thinly, rub with salt and turmeric, put in a bowl and leave for at least 1 hour. Drain off liquid and blot eggplants dry on paper towels. Heat ...
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New Sri Lankan cookbook unites the island’s food cultures—Tamil, Sinhala, Arab, European
New Delhi: Many say that Sri Lankan food is an extension of Indian cuisine. This assumption is based on the country’s demography — more than 20 per cent population of the country are Tamilians. But ...
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