Green Banana and Eggplant Curry

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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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.


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


Heat oil in a deepish saucepan, add seeds and cardamom and fry over a moderate heat until aromatic. Add coconut, garlic, chilli and salt and gently fry until coconut is golden. Add bananas and fry 20 seconds, then add eggplant and curry leaves and fry another 20 seconds, stirring well. Add stock and tamarind paste and bring to the boil. Cover and simmer until bananas are just cooked, about 15 minutes. If the curry dries out, add some boiling water. Stir in cream and yoghurt and bring to a simmer, then mix in lime juice and check seasoning.

Serve on basmati rice, cooked with a little lemon zest. Sprinkle curry with almonds and spring onions.