Name: Stuffed banana chillies with plantain & mung beans
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 2 tablespoons chopped coriander (cilantro); 3 Indian green chillies, chopped; 150 g (5½ oz/⅔ cup) dried green mung beans (moong dhal); 3 garlic cloves, chopped; 3 tablespoons Raw curry powder; 1 teaspoon ground turmeric; ½ teaspoon coarsely ground black pepper; 2 cm (¾ inch) knob of fresh ginger, peeled and chopped; 8 whole banana chillies; 150 g (5½ oz) ripe tomatoes, chopped; 1 teaspoon chilli powder; 3 tablespoons virgin coconut oil; ½ cinnamon stick; 3 fresh curry leaf sprigs, leaves picked; 1 pandan leaf, torn; 250 g (9 oz) onions, chopped; 250 g (9 oz) plantain, peeled and cut into 7.5 cm (3 inch) cubes; 1 onion, finely chopped; 50 g (1¾ oz) Greek-style yoghurt

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Two dishes in one! The mung bean curry is wonderful on its own, and even though it contains a lot of chilli, the plantain works as a counter to the heat.

The fire-grilled banana chillies would also go well in a salad, but as a combination it makes for a very tasty dish..

Ingredients

150 g (5½ oz/⅔ cup) dried green mung beans (moong dhal)

Method

Soak the mung beans in a bowl of water for 2 hours.

Fire-roast the whole banana chillies on an open flame or hot barbecue for about 5–10 minutes, until the skins are black and starting to blister, turning regularly.

Place the grilled chillies in a heatproof bowl, cover with plastic wrap and leave to steam for 10 minutes.

Remove the plastic and split the chillies down the