Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Sri Lankan Karavila Sambola (Bitter Gourd Sambol)

 
NGREDIENTS:
2 cups bitter gourd pieces - deep fried
1 medium tomato - cut into small pieces
1 medium onion – sliced
2 – 3 tablespoons Maldive fish - optional
3 – 4 green chilies - optional (I couldn´t fine it :-(
4 – 5 tablespoons lime juice OR ½ lime
1 teaspoon black pepper powder
salt to taste

DIRECTIONS:
In a medium size bowl place all the ingredients except tomatoes.
Mix it well till everything cooperates with each of the ingredient.
Now add tomatoes and give a quick mix.
Now taste for salt and decorate with anything you like. (I used some more tomatoes)

SERVING:
You can have bitter gourd sambol with any kind of rice specially.

NOTE:
1. I deep fried the dry bitter gourd pieces. But if you can find fresh bitter gourd, cut it into circles (with the seeds) and wash it with salty water. Drain the water, add some salt & turmeric (optional) mix well, and deep fry it till you get nice gold brown.

2. If you like you can add (or decorate with) salad leaves also.
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