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
