Prakash K. Sivanathan, Niranjala M. Ellawala

Alu Kesel Baduma

Name: Alu Kesel Baduma
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: 3 plantain; 3 tbsp butter; 300 ml (10½ fl oz/1¼ cups) water; 2 green chillies, deseeded and finely sliced; 6 fresh curry leaves (optional); 3 garlic cloves, finely chopped; 1 medium onion, finely sliced; ¾ tsp salt; 2 tsp coarsely ground black pepper; juice of ½ lime

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

3 plantain
300 ml (10½ fl oz/1¼ cups)

Asia
Sri Lanka
Snack
Side dish
Vegetarian
Gluten-free

Method

Fill a medium, lidded saucepan with water. Peel the plantain and halve them lengthways, then cut them into 1.5cm (½-inch) half-moon slices, dropping them in the water as you go to avoid discoloration and to remove the slight bitter taste.

Drain the plantain and rinse once or twice. Then, pour the 300 ml