Bashi Hiki Riha is the Maldivian version of a curried aubergine (eggplant) dish. Super spicy, and very delicious!
Bashi Hiki Riha Recipe-
- 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
- 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.
- 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.
- Now add the fried aubergine mash into the skillet, along with the Dorset Naga and cardamom. Stir, mix, and toss everything together well.
- Next, add the curry powder, chili powder, and salt, then stir again. Simmer for 2-3 minutes, stirring now and then.
- Serve your Bashi Hiki Riha right away, while still nice and hot.