Vegetable Lamprais

Ingredients(for 1 banana leaf parcel per person)

• 1 cup Short-grain rice (Samba rice preferred)
• 1 small Eggplant (cut into cubes, known as 'wambatu')
• 1 medium Carrot (diced)
• 1 medium Potato (cubed)
• 1/2 cup Green beans (sliced)
• 1/2 cup Cooked dhal (red lentils) (masoor dhal)
• 1 small Onion (finely chopped)
• 2 Garlic cloves (minced)
• 2 tsp Sri Lankan curry powder (roasted)
• 1/2 cup Coconut milk (light) (for richness)
• 2 Banana leaves (lightly wilted over flame)
• 1/2 tsp Black pepper
• to taste Salt
• 1 sprig Curry leaves
• 1/2 tsp Chili flakes (optional for heat) - optional
• 1 tbsp Oil (coconut or vegetable oil)

Instructions

1. 1

   Rinse the rice thoroughly and cook with a pinch of salt until just tender. Drain any excess water and set aside.

   10 minutes

   Do not overcook the rice; it should be fluffy and separate.

2. 2

   Heat oil in a large pan. Add onions, garlic, and curry leaves, sautéing until fragrant and golden.

   3 minutes

   Use minimal oil for a healthier dish.

3. 3

   Add all chopped vegetables (eggplant, carrot, potato, green beans) to the pan. Stir in curry powder, black pepper, and salt. Sauté until vegetables start to soften.

   5 minutes

   Cut vegetables uniformly for even cooking.

4. 4

   Pour in the coconut milk and add cooked dhal. Simmer until vegetables are tender and the mixture is saucy but not watery.

   7 minutes

   Adjust coconut milk for desired creaminess; use light coconut milk for lower fat.