Monthly Archives: October 2010

Ash Plantain & Eggplant Curry


  • 1 medium purple eggplant
  • 2 small ash plantains
  • 1 ½ cups water
  • 2 teaspoons Sri Lankan chili powder
  • 1 teaspoon fennel seed powder
  • ¼ teaspoon tamarind paste
  • 3 tablespoons milk
  • Salt to taste
  • 2 teaspoons canola oil
  • 1/3 cup sliced onion (red onion better)
  • 2 garlic cloves chopped into small pieces
  • 1/8 teaspoon cumin seed
  • ¼ teaspoon mustard seed
  • Curry leaves


  • Cut eggplant into cubes
  • Peel ash plantain and cut them into cubes

  • Add cut eggplant, ash plantain, water, salt, chili powder and tamarind to a covered saucepan and cover and cook on a medium flame for about 10 minutes
  • Add fennel seed powder and milk and cook for another 3 – 4 minutes on low flame
  • Set aside
  • Add oil to a skillet and add mustard seed and cumin seed.
  • Once mustard seed start splattering add onion and garlic and fry until they are golden brown
  • Add curry leaves and fry for another minute
  • Add this fried mixture into the curry and mix well and re-heat for a minute
  • Serve with rice

Okra with Mushrooms

  • ½ teaspoon coriander seed
  • ½ teaspoon cumin seed
  • 1 cardamom pod
  • ½ teaspoon finely chopped ginger
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon canola oil
  • ½ cup chopped tomato
  • 2 cups frozen cut okra ( ½ inch thick)
  • 1 cup mushroom
  • ½ cup water
  • 1 teaspoon Sri Lankan Chili powder
  • Pinch of turmeric powder
  • 2 tablespoons milk
  • Salt to taste


  • Add coriander seeds, cumin seeds and cardamom seeds to a mortar and pestle and pound until the seeds are crushed
  • Add oil to a covered saucepan and add the pound seeds and fry on low flame for about 1 minute
  • Add garlic and ginger and fry for another minute
  • Add chopped tomatoes and fry for about 30 seconds or so
  • Add okra, mushroom, water, turmeric, chili powder and salt and cover and cook for about 10 minutes
  • Add milk and cook uncovered for about a minute
  • Serve with warm rice
  • Serves: 2 – 3
  • ** If using fresh okra, increase the amount of water to ¾ cups.

Sesame Seed Balls


  • ¼ cup white sesame seeds
  • ¼ cup black sesame seeds
  • ¼ cup dark brown sugar
  • 1 teaspoon hot water


  • Roast sesame seeds lightly
  • Grind the seeds coarsely and transfer to a dish
  • Add brown sugar and mix well with your hand
  • Add 1 teaspoon hot water and mix well continuously.  This will allow the sugar to melt and get mixed in with the sesame seeds
  • Make them into small balls
  • Store in an air tight container
  • Alternate Method:  add brown sugar to the roasted sesame seeds and add this to a mortar and pestle.  Pound it until the sesame seed is crushed.  This will allow the oil to come out and with this oil make small balls.
  • Makes about 6 small balls