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

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