Sri Lankan Thibbatu Stir Fry or Thibbatu thel dala as we call it in Sri Lanka is a really easy to cook simple dish that doesn’t require much time. However you need to know how to clean thibbatu by removing seeds before you cook any dish with this vegetable.(or fruit).
In Sri Lanka, Thibbatu, is one of the common fruit found in most of the home gardens.Other than Thibbatu stir-fry,you can also cook this fruit with grated coconut.Check this recipe for Thibbatu Mallum.
As of my most Sri Lankan holidays, I spent time at home garden picking edible leaves and vegetables. This is the time I found my mom’s thibbatu plant at the home garden. Well, I can easily buy Thibbatu in Singapore when I visit the markets at little India. But, plucking thibbatu from the garden, cook it as a fresh vegetable is something I admire.
And I haven’t shared any thibbatu recipe before. With such many reasons, this thibbatu stir fry recipe post came in to life in food corner recipe blog! Hope you will admire it and cook thibbatu whenever you find this vegetable (or wild fruit)
How to clean thibbatu ?(Cleaning turkey berry)
Before preparing turkey berries or thibbatu for cooking,it is necessary to remove the seeds.Remember, these seeds can make your skin irritate.To avoid scratching or irritating skin,this is how we clean and prepare turkey berries or Thibbatu for cooking.
First wash the thibbatu.Keep thibbatu inside a polythene bag.Give few smashes using a pestle or any heavy object.It is done easily.
Now keep thibbatu in a bowl filled with water.Remove stems.Also remove seeds by washing few times.
Drain water till it is time to start cooking.
Thibbatu Stir Fry Recipe (Turkey Berry)
Ingredients: (3-4 servings)
Handful of dried sprats or Maldive fish (Omit this if you look for a vegetarian dish)
1 medium size onion sliced finely
2-3 garlic cloves chopped
1-2 green chilli sliced
1-2 tablespoons of oil
½ tspn mustard seeds
1/4 tspn turmeric powder
1-2 tspn red chilli flakes
salt to taste
1 sprig of curry leaves
1 inch piece of Rampe (Pandan Leaf)
Clean the Thibbatu as mentioned above. Wash thoroughly. Add turmeric powder. Keep aside till other steps are done.
Wash dry sprats and keep aside to drain water.
Heat a pan over medium heat. Add cooking oil. When the oil is hot,add mustard seeds.
When the mustard seeds start splutter, add chopped garlic.
Then add curry leaves and dried sprats. Let it cook until the sprats change its colour.
At this time add onions and fry.
When onions become tender and start emitting aroma, add thibbatu and mix well.Add the piece of rampe too.
Add little bit of turmeric powder as necessary. Then add red chili flakes.
Add salt as per taste and mix well till everything combine well.
When the thibbatu is done and change its colour, remove from the heat.
Thibbatu stir fry is ready to serve with plain rice.
Thibbatu Stir Fry
Lanka is a really easy to cook simple dish that doesn’t require much time.
- 200 g Thibbatu
- 1 handful Handful of dried sprats or Maldive fish
- 1 Nos. medium size onion sliced finely
- 3 Nos. garlic cloves chopped
- 2 Nos Green chilli
- 2 Tbspn Cooking oil
- 1/2 tspn Mustard seeds
- 1/4 tspn Turmeric Powder
- 1/2 tspn Red chili flakes
- 1 sprig Curry Leaves
- 1 inch Rampe
- Salt to taste
- Clean the Thibbatu as mentioned above. Wash
thoroughly. Add turmeric powder. Keep aside till other steps are done.Wash dry sprats and keep aside to drain
water.Heat a pan over medium heat. Add cooking oil. When the oil is hot,add mustard seeds.When the mustard seeds start splutter, add chopped garlic.Then add curry leaves and dried sprats. Let it cook until the sprats change its colour.At this time add onions and fry.When onions become tender and start emitting aroma, add thibbatu and mix well.Add the piece of rampe too.Add little bit of turmeric powder as necessary. Then add red chili flakes.Mix well.Add salt as per taste and mix well till everything combine well.When the thibbatu is done and change its colour, remove from the heat.Thibbatu stir fry is ready to serve with plain rice.Enjoy!
How do you cook Thibbatu? As a stir fry or as a mallun? I will share the thibbatu mallum recipe soon. Till that please share your thoughts below.