EGGPLANT AND GREEN BANANA CURRY
INGREDIENTS
- 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
METHOD
- 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.
- 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.
- 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..
- 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
