Name: Green Banana and Eggplant Curry
Yield: Serves 4
Ingredients: ¼ cup spring onions, finely sliced; 2 tablespoons peanut oil; juice of 1 lime or ½ lemon; ¼ cup flaked almonds, lightly toasted; 1 teaspoon cumin seeds; 3 tablespoons natural yoghurt; 100 ml(3 ½ fl oz) cream; 3 tablespoons desiccated coconut; 4 cardamom pods, lightly crushed; 2 teaspoons tamarind paste; 2–3 large green bananas or plantains, peeled and sliced into 1 cm(½ in) pieces; 1 teaspoon coriander seeds; 2 medium eggplants, cut into 2 cm(¾ in) cubes; 200 ml(7 fl oz) vegetable stock; 30 fresh curry leaves; 2 teaspoons mustard seeds; 2 cloves garlic, peeled and crushed; 1 teaspoon chilli flakes or paprika; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Based on a Keralan vegetable carry, this dish is rich, light and dense in flavour all at the same time. Green bananas, just like plantains, should only ever be eaten cooked — they can be used as the carbohydrate component of the meat, much like potatoes, but obviously with exotic overtones. Cooked green bananas have a delectable texture similar to kumara.