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Ingredients
Eggplant - 1 large
Ash plantain - 1 large
Onion - 30g
Green chili - 2 or 3
Curry leaves - Few
Turmeric powder - ½ teaspoon
Salt - As you need
Thin coconut milk - 200ml
Thick coconut milk - 50ml
Instructions
Take a large eggplant and a large ash plantain. Cut the eggplant into small pieces. Also, peel off the skin from ash plantain and cut it into small pieces. Rinse both of them well and keep it aside.
Chop the onion and slice the green chilies. Also, get ready with curry leaves.
Get ready with thick and thin coconut milk.
Place the cooking wok on the stove and add eggplant, ash plantain, onions, green chilies, curry leaves, turmeric powder, and salt.
Now add thin coconut milk, mix them well, and switch on the flame.
Cook covered under medium flame for 10 to 12 minutes.
Take off the lid and mash the mixture with the spoon. Do this for 1 or 2 minutes.
Finally, add the thick coconut milk, mix them well, and cook covered under medium flame for 2 or 3 minutes.
Take off the lid and taste the curry. Adjust salt if needed.
Serve and enjoy this delicious eggplant plantain curry in Sri Lankan style.
Notes
1. I instantly make coconut milk from grated coconut. If it is hard to find grated coconut use coconut milk powder or bottled coconut milk.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/eggplant-plantain-curry-recipe-brinjal-ash-plantain-milk/