200 yr old Sri Lankan Mixed Vegetable Curry Recipe
 
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This 200 year old recipe of Sri Lankan Mixed Vegetable Curry is inspired by a poplar restaurant in Colombo is spicy, creamy with the coconut milk and is filled with all kinds of different vegetables.
Author:
Recipe type: Lunch, Dinner
Cuisine: Sri Lankan
Serves: 4
Ingredients
  • 2 eggplant, quartered
  • 7-8 garlic
  • 1 tbsp vegetable oil
  • 3 green chillies
  • 1 cup Beans, cut to 1 inch pieces
  • 1 cup cluster beans
  • ⅓ cup Cashews, soaked in water for an hour
  • 2 Raw Banana, diced
  • ½ cup Mushrooms(optional)
  • ½ cup pumpkin cubes(leave it if you don't find it)
  • 2 Raw Banana, diced
  • Fresh Coconut milk, 1 cup
  • ½ cup light tamarind juice from a small lime sized ball of tamarind pulp
  • 2 tsp Srilankan spicy curry powder
  • ¼ cup Green peas
  • 1 cup packed Spinach
  • 1 tsp salt, or as needed
  • ⅓ tsp turmeric
  • ½ tsp brown sugar(if you are not using the pumpkin)
For tempering
  • 1 tbsp vegetable oil
  • ½ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 10 curry leaves
Sri lankan Curry Powder
  • Cinnamon Stick – 3’ inch
  • Cloves – ½ tsp
  • Curry Leaves – 10
  • Coriander seeds / Dhaniya – 2 tsp
  • Fennel / Sombu – 1 tsp
  • Turmeric Powder – ½ tsp
  • Cumin – 1 tsp
  • Raw Rice – 1 tbsp (You can use Basmati Rice)
  • Fenugreek / Vendhayam – ½ tsp
  • Cardamom – 2
  • Pepper – ½ tsp
  • Dry Red Chilly – 3
  • Mustard / Kadugu – ½ tsp
Instructions
  1. Keep a small pot filled with oil and deep fry the eggplant and garlic in batches. Set aside.
  2. In a sauce pan or pot, add the oil. Let it get hot. Add the green chilies. Let it cook in the oil for a minute. After that, add the chopped beans and cluster beans. Saute and cook for 3-4 minutes until it is 50 percent cooked. Add the cashews and the raw banana slices. Salt the veggies and add the turmeric powder. Saute and cook it for 2-3 minutes more. Let the raw banana get some color. Once the raw banana and beans have cooked 90%, about 5-8 minutes, add the tamarind water and let it boil for 2 minutes. Once the tamarind has boiled for few minutes, add the coconut milk, curry powder and simmer and boil for another 2-3 minutes. Add the green peas and chopped spinach. Add 1 cup of water, check for salt and cook for another 3-4 minutes. Turn off the heat and add ½ tsp brown sugar. Mix well.
  3. In a small pan, add oil and add the mustard seeds, cumin seeds and curry leaves, let it pop and add it immediately to the curry.
Serve hot with red rice or plain rice.
Curry Powder:
  1. Take a flat bottomed pan and roast the raw rice for about 3 minutes on low flame until it is golgen brown. Remove and set aside. Roast all the other spices one by one and be careful not to burn Cool the roasted spices and grind along with roasted rice into a very fine powder.
  2. Store in a dark bottle for about 3 months.
  3. You can use it for any Sri Lankan curries.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/07/14/sri-lankan-mixed-vegetable-curry/