Ingredients

• 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

Method

• 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