Banana Chilly Curry / Malu Miris

I bought some banana peppers for making Milagai Bajji and had a few left. One of my  blogger friend, also my lovable Akka suggested this  Sri Lankan recipe. Its so quick and delicious. Give it a try! :) 

Ingredients

Banana peppers/ Bajji milagai - 6

Onion -1 

Garlic - 2 cloves

Few curry leaves

Chilli Flakes - 21/2 teaspoons (adjust to taste)

Turmeric powder - 1/8teaspoon

Tamarind paste - 1/2tablespoon (or) Thick tamarind water - 3tablespoons

Salt

Sugar -1/2teaspoon

Oil

Method

Wash, pat dry the chillies and slice them. 

Slice the onions thinly. 

Combine the chillies, onion, curry leaves and turmeric in a bowl.

Heat oil in a pan, add the chilli flakes and crushed garlic. 

Saute for 30 seconds, add the chillies -onion-curry leaves and turmeric. Add the thick tamarind extract too. 

Add enough salt and sugar, toss everything well. Close the pan with a lid and cook on medium heat for 6-8 minutes or until the peppers are cooked.

Serve as a side dish for rice or roti. Personally this goes well with rice and plain dal. 

Recipe Source : HERE , As the author quotes, "///Banana chilli or pepper is called malu miris in Singhalese because ‘malu’ means cooking/side dish and ‘miris’ mean chilli, so it’s translates to the ‘cooking chilli’. ///" :)

 I have altered the recipe a little bit according to my convenience. :) 

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Thengappoo Rotti / Coconut-Wheat Bread

This dish is a Srilankan dish, which I came to know from my friends. The addition of coconut makes this roti tastier. This can be prepared with all purpose flour/Maida, also. Usually it is served with "Idicha sambal" which is dry coconut chutney, shall post it soon. 

Ingredients

Whole wheat flour -11/2cups

Grated coconut-1/4 cup(can increase more for taste)

Chopped onion-1/2cup(can increase or decrease according to taste)

Green chilly-2(finely chopped)

Few curry leaves

Salt

Water

Method

Combine chopped onion, green chilly, curry leaves(which i haven't used here) in a wide bowl.

Add the whole wheat flour and enough salt.

Mix everything well, sprinkle little water at a time and start kneading.  Knead it into a stiff pliable dough and let it rest for at least one hour. (more time won't hurt)

Make small balls out of the dough. Use dry flour as needed..

Roll them into thin disks as we do for roti's.

Heat a griddle and cook the roti..sprinkle oil and let it cook for a few seconds.

Flip it over, sprinkle more oil and cook on low heat.

When the roti turns golden on both sides

Serve hot with pickle and yogurt.

Note
Add the water carefully as the onions we add in the dough tends to leave water. I have used dry flour to roll the roti's, but traditionally they are patted with hand, with dipping the hands in water often. I will try that method soon and update the recipe here.
Also, be generous with the oil and cook the roti's in low medium heat. Cooking on low heat with lots of oil enhances the taste. 

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Plantain & Brinjal Curry

I learnt this recipe from a SriLankan friend. I have tried it several times and totally love it. Fresh grated coconut is the key ingredient and oil plays an important role too! So use these ingredients according to your comfort level and taste! :) Thanks Vanathy for the yummy recipe!

Ingredients
Plantain-1
Small round Brinjals-3
Onion-1
Green chilly-1
Few curry leaves and cilantro
Mustard seeds-1/2teaspoon
Cumin seeds-1/2teaspoon
Coconut-1/4cup (or to taste! ;) )
Pepper corn-10
Garlic-2cloves
Chilly powder-11/2 teaspoons
Turmeric powder-1/4teaspoons
Oil - 2 tablespoons (or to taste! ;) )
Salt

Method
Boil the plantains with little bit of turmeric and salt. Veggie should be soft but not mushy.Remove the skin and grate it after it cools down.
Cut the brinjals into thick slices.
Heat a tablespoon of oil, arrange the brinjal slices, close the lid and cook for few minutes. Then flip them over and cook on the other side too.
Combine the grated plantain, roasted brinjals with turmeric powder,chilly powder, coconut, salt. Mash and mix it with hand.

Heat another tablespoon of oil in a pan, add the mustard seeds followed by cumin seeds and let them splutter. Then add the onion-curry leaves- green chilly and sauté them till the onion becomes transparent.
Add the mashed veggie mixture and mix well. Reduce the heat to low and cook for 5 minutes(or till the raw smell of the spices are gone), stirring in between.

Crush the garlic and pepper corns, and add it with the curry.garnish with cilantro and put off the flame. Serve hot with any rice variety.

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