Ash Plantain and Brinjal Curry

Ash Plantain and Brinjal Curry

Ashplant And Aubergine Curry

Ash Plantain And Brinjal Curry

250g ash plantain (skinned and cubed)Ash_Plantain
250g brinjals (cubed)
100g onion, sliced
6 cloves garlic, chopped
4 green chilli, sliced
1 inch piece ginger, chopped
4 sprigs curry leaves
1 inch piece cinnamon stick
1 tablespoon sugar
3 tablespoons vinegar
1 tablespoon roasted curry power
1 tablespoon raw curry power
½ teaspoon ground saffron
1 teaspoon chili powder
1 tablespoon mustard powder
2 tablespoons maldive fish powder
1 cup coconut milk
1 cup vegetable oil
salt to taste
  • heat the oil then deep fry the ash plantain and brinjals until golden brown, then drain on paper towels
  • heat a little oil in a separate pan then saute the onion, garlic, ginger, curry leaves, cinnamon, maldive fish, green chilli, then add the vinegar, sugar and coconut milk and all the spices except for the roasted curry powder
  • add the ash plantain and brinjals and stir gently. Taste the seasoning, and let it simmer for 3 minutes. Do not cover the curry as the mustard will turn bitter
  • remove from the heat, and add the roasted curry power
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© Ajith Perera. All rights reserved.

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