Bashi Hiki Riha is the Maldivian version of a curried aubergine (eggplant) dish. Super spicy, and very delicious!

(Photo Attributed to Author: Biswarup Ganguly)

Bashi Hiki Riha Recipe-

Ingredients:

• 18 oz. (500 g) aubergines (eggplant), peeled and diced into 1″ cubes
• 4 tbsp. cooking oil
• 2 cups diced fine onions
• ¼ cup fresh curry leaves
• 1 tsp. freshly grated ginger root
• 4 large cloves garlic, peeled and fine chopped
• 1 tsp. mustard seeds
• 1 Dorset Naga pepper (also called Chinese capsicum or Ghost Chilis), chopped fine
• 3 cardamom pods, chopped fine
• ½ tsp. dark chili powder
• 1 tsp, red curry powder
• Salt, to taste
• Vegetable oil for frying

Directions:

1. Deep fry the aubergine cubes on medium heat until browned and a little crispy, then set transfer to a large mixing bowl and mash them – not smooth, but a chunky mash texture.
2. Heat the 4 tbsp. of cooking oil in a large skillet over medium-high heat, and sauté the ginger, garlic, onions, curry leaves and mustard seeds.
3. Now add the fried aubergine mash into the skillet, along with the Dorset Naga and cardamom. Stir, mix, and toss everything together well.
4. Next, add the curry powder, chili powder, and salt, then stir again. Simmer for 2-3 minutes, stirring now and then.
5. Serve your Bashi Hiki Riha right away, while still nice and hot.
   

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