Eggplant & Green Banana Curry

Sri Lankan Eggplant and Green Banana Curry RecipeIngredients
1 eggplant
1 green banana
1 ½ teaspoons salt
1/4 teaspoon turmeric
1 cup oil
1 large onion sliced fine
4 cloves garlic peeled
1 green chilli sliced in the middle
1 sprig curry leaves
¼ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
1/4 teaspoon chilli powder
¼ cup water
1/3 cup milk


1. Slice eggplant into 2 inch length pieces. Wash the eggplant and mix with1 teaspoon of salt and turmeric and marinate for half an hour. Do the same with the green banana.

2. Heat oil in a pan on high heat and when the oil is hot fry the sliced eggplant a few at a time, until they turn to a golden colour. Drain well on a paper towel. Do this till all the eggplants have been fried. Then fry the green banana slices and drain on a paper towel.

3. Deep fry the sliced onions till they are nice golden brown and add the garlic and green chilli, taking care not to let it burn. Add curry leaves and lower the heat and add the mustard seeds and fenugreek seeds. Drain the fried onions and rest of the fried ingredients and to the fried eggplant and green banana mixture..

4. Drain off the oil from the pan and place the pan over the stove on a low heat. Add the chilli powder and salt and water and bring to the boil. When it has boiled for about 5 minutes add the milk and then add the fried ingredients and give it a good stir. Cook for a further 5 minutes dish out the curry and serve.