Banana Peppers & Potatoes in Coconut Curry Sauce

Have you ever got excited over a vegetable or an ingredient. I have, specially over banana peppers, because it reminds me of delicious curries made with them back home. My mom used to make different kind of dishes with them. Apart from this curry, she makes a stir-fry with banana peppers and potatoes and made a filling for toasts, then the other type is a starter i.e. deep fried stuffed banana peppers.

Banana peppers has a strong peppery flavor hence it’s also good for quick Chinese stir fries. You can stir fry them with tofu or use it with other vegetables when making noodles. Added benefit is banana peppers are rich in Vitamin C.

My husband would just munch them raw along with carrots. But that is for a spice lover. I make a salad with carrot, banana peppers and yogurt. It’s a good side dish to serve when you make a rice and curry meal.

My mom mostly made banana peppers in this method. Potato cubes and banana peppers are cooked until they are soft in a curry sauce. Pepper boiled in curry sauce slowly infuses pepper flavor to this curry. You can serve it with rice, roti, pittu (Sri Lankan couscous with rice flour) or even bread.


Serves 2-3

To Make the curry sauce
3 tbsp canola oil
1 tomato
1 onion
handful of curry leaves
3 cloves of garlic
1″ piece of ginger

1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of fenugreek seeds
1/2 tsp turmeric powder
2 tbsp curry powder
1 tsp chili powder
1/2 tsp garam masala

4 Banana Peppers – 2″ pieces sliced diagonally
3 medium potatoes cut into cubes
Salt to taste
100ml coconut milk
50-100ml water (increase or reduce water depending on how much gravy you prefer, I like it a bit dry)

Coarsely grind tomato, onion, garlic, ginger and curry leaves using a food processor. Heat oil in a heavy bottom pan add ground mixture, salt, mustard, cumin, fenugreek seeds and turmeric powder. Stir well close the lid, cook till oil separates for few minutes. Stir occasionally.
When you see oil separating add curry powder and chili powder, potato cubes and peppers. Stir well till spices are mixed well, cook for 1-2 more minutes. Pour coconut milk and water mix well, close the lid and cook for further 5-10 minutes till potatoes are soft. Add garam masala and turn off heat.
I served this curry with saffron flavored rice.


Coconut Sambol (Grated Coconut Salad with Chili)

This is a staple dish in Sri Lanka. This salad is served with most of the main meals. Sri Lankans eat lot of rice and food made with rice flour. Typical Sri Lankan main meals are rice, bread, pol roti (flat bread made with wheat flour and grated coconut), string hoppers (steamed rice noodles), pittu (steamed rice couscous with grated coconut) and hoppers (half moon shaped pancakes made with fermented rice flour)

Although coconut is not as big as Ceylon Tea plantations it is also one of the main agricultural crop in Sri Lanka. Hence coconut is used liberally in Sri Lankan cuisine along with locally available spices. All our curries are made with coconut cream and we add grated coconut to our vegetable stir fries and raw vegetable salads to add sweetness and texture.

Sambol is made with freshly grated coconut and is blended along with onion, curry leaves and chili powder. Traditionally it is blended using a mortar and pestle. It is believed that using a stone pestle to blend them gives a special taste.

Coconut sambol has been a major hit with everyone here. (taste testers includes Swiss, British, Americans and German) Everyone I have served has ended up trying it by themselves and also scraping the dish clean.


Serves 2-3

200g shredded coconut
1 onion
1” piece of ginger
handful of curry leaves
1 tomato
1 tsp chili powder (reduce or increase chili powder according to your taste preference)
1 tbsp lemon juice
Salt to taste
1 tsp vegetable oil


Heat oil in a pan, add curry leaves and stir fry them till they are slightly crispy. Set them aside.

Reduce heat and roast shredded coconut till they are slightly browned.
Add rest of the ingredients along with shredded coconut and curry leaves blend it together till its well mixed.

You can serve this with bread, roti or even rice. Spread butter and sambol in bread and serve it as a sandwich.


It is always good to make this salad with fresh coconut, in my case I used frozen coconut due to its availability. If you are using frozen coconut dry roast them to bring in the aroma and sweetness. You can buy frozen coconut from Sri Lankan, Indian or Asian stores.

I sometimes add soy sauce, curry powder, roasted coriander seeds and garlic to this sambol. It purely depends on your personal taste preference. If you are trying it for the first time I recommend to try above recipe and gradually you may enhance the flavors according to your preference.

You can use similar method to make Mint Sambol.


Pan Fried Eggplant with Curry Powder

I’m sure all of you know by now that eggplant is my favorite vegetable. This is one of my favorite method of cooking eggplant. Its Jaffnese method i.e. northern Sri Lankan way of cooking eggplant. Typically I grew up eating this with Pittu for dinner. Pittu is made with red rice flour and steamed with grated coconut. It looks like couscous but in brown color. In North we also use Sri Lankan sesame oil to cook this dish. Sesame oil has a very strong nutty flavor that gets infused to eggplants. Some may not like strong flavor of sesame oil in which case you can use canola or sunflower oil. I would say it is an acquired taste.

Eggplants has mild sweetness, which enables it to easily blend with spices. I often serve fried eggplant with upuma another South Indian and Sri Lankan delicacy. Upuma is a savory dish made with semolina and vegetables. Now I have started to replace semolina with bulgur wheat. Bulgur wheat has iron, protein and dietary fiber hence more health

Also this is a very delicate dish because if you don’t follow the techniques you may end up with a mashed eggplant dish. I have managed to master it after many trial and errors.


  • You need a flat base non stick pan
  • Also a wooden or good quality plastic spoon/li>
  • If you use sesame oil use Sri Lankan or Indian sesame oil and do not use Chinese sesame oil as it has much stronger flavor./li>
  • Oil has to be at smoking level when you add diced eggplant/li>
  • Follow the recipe steps accurately/li>
  • The base of the pan has to have a thin layer of oil. Hence depending on the width of the base you may need to use 50-100ml oil/li>

Serves 3-4

100ml sesame or canola oil
1 large eggplant, diced
1 large onion thinly sliced
handful of curry leaves
1 tsp cumin seeds
2 tbsp curry powder ( use less if you prefer less spicy)
Salt to taste

Heat oil till its smoking hot level. Add diced eggplant followed by onion, curry leaves and cumin seeds. Gently stir to make sure eggplant is coated with oil. Cook in high heat stirring occasionally till eggplant is slightly browned. Make sure not stir continuously or frequently as it will make eggplant mushy.

You can serve it with bread and melted cheese as a sandwich or like bruschetta. Also like me you can have it with uppuma, pittu or even rice.


Mushroom Biryani – Fragrant Basmati rice cooked with Indian Biryani spices & Button Mushrooms

When my friends visited here recently we had endless stories to share. Part of our conversation also involved about our new foodie experiments. We were together in Sri Lanka and eventually we all moved into different directions. One girl came from Australia and other from UK. Never in our dreams we thought we would have our re-union here, in the most beautifully landscaped but land locked country.

Today’s recipe is what I got from this friend D and it was an instant hit with my resident food critic (the Tall foodie). Button Mushrooms when stir fried along with fragrant Biryani spices creates a meaty texture to this Biryani. Food critic felt that it tasted like Beef biryani. Flavors were strong, with key note of Biryani spices nicely coated in Basmati rice. This Biryani is very flavorful so you just have to serve it with Raita (yoghurt based salad made with onion, green chili or carrot or cucumber, tomato) and a pickle.
I’m not a big fan of mushrooms, its one of the vegetable I consume due to its health benefits. It has lean protein with zero fats, so it’s one the vegetable that burns fat during digestion. (Another vegetable that burns fat is celery.) Button and other types of mushrooms (i.e. shiitake, red reishi, turkey tail) also improve our immune systems. It is a vegetable with protein, so its good for those following low GI diet. It’s best to combine mushrooms with red or wild rice or legumes.
I add stir fried mushrooms to noodles, soups, make a stir fry curry and this Biryani is a another way to serve mushrooms. In fact this is an ideal rich meal to serve your guests who are not very fond of eating vegetables or vegetarian meal.

Mushroom Biryani Ingredients:
1 large tomato
1 onion
4 garlic cloves
1 inch piece of ginger
4 green chilies (optional)
handful of coriander leaves
handful of curry leaves
piece of lemon rind (optional)
Salt to taste
(coarsely grind above ingredient in a food processor)

4 tbsp canola oil
2 tbsp biryani spice mix (I used Shan Biryani spice powder)
200g Brown button mushrooms thinly sliced
200g Basmati Rice

Heat oil in a non-stick wok, add ground wet mixture and salt. Cover the lid cook till you see reduction in sauce, its almost dry, and oil starts to separate. Add sliced mushrooms and biryani spices, saute till mushrooms are well coated with spices. Cook for 5 minutes on high heat. Stir occasionally.

Once mushrooms are cooked and starting to brown, add rice stir well with a wooden spoon till rice is coated with spices.

Pour 400ml water, cover the lid, bring to a boil. When water starts to bubble, reduce the heat to medium level, close the lid and cook till rice is cooked and water is fully absorbed.

Turn off heat, open the lid and leave it to dry. Serve with Raita and Indian pickle.

Note : While rice is cooking do not stir frequently, use a wooden or plastic spoon. Otherwise rice grains may break.

Seeni Sambol (Caramalised Onion with Ceylon Spices) & a Brief Note about Popular Sri Lankan food

Seeni sambol, pol sambol, hoppers, string hoppers, kottu & chinese rolls are some of the popular Ceylon (Sri Lankan) food. Sri Lankan cuisine has many similarities with Kerala cuisine. We use lot of coconut milk, grated coconut and spices which are locally available ingredients. However even within Sri Lanka, there are minor differences among Jaffnese, Sinhalese, Muslims & hill country cuisine.

My origins are from Jaffna, we eat red parboiled rice and make string hoppers and pittu with red rice flour. Also we use tamarind and coconut milk to make tangy hot and sour curries. Sinhalese use lot of wheat flour to make their food and also white rice & red raw rice is popular. Hence you would find bread, different variety of rotis (flat breads) and ingredients like goraka (Gambooge), lemon grass being used to flavor curries. In Muslim cuisine you would find dates and influence of Malay cooking in their food. In hill country where tea plantations are, tea pluckers eat lot of rotis. Sri Lankan rotis are made with wheat flour and grated coconut.

Seeni sambol is one of the popular spread used in Ceylon to make sandwiches. Mainly because it can be cooked and stored in air tight containers in fridge for few weeks. I have fond memories of having seeni sambol sandwiches when we had gone on overnight school trips. Lots of onions are thinly sliced, stir fried in oil till they are slightly browned. Crushed cinnamon and green cardamom powder is used to enhance the aroma. Brown color comes from sugar, curry powder and chili. I like to spread it on my sandwiches with melted cheese on top. You can also serve it with typical Sri Lankan food like hoppers and pittu. ( Pittu appears like cous cous & is made with rice flour and steamed with grated coconut)


Hoppers looks like half a ball (hemispherical shape) and is a crispy crepe served as breakfast or dinner. Hoppers are made with fermented rice flour. Generally served with Seeni sambol, sambol or lunu miris (spicy salad made with lots of onions and crushed red chilies)

String hoppers on the other hand is steamed noodles made with rice flour dough. The dough is filled in a mould. Then the mould is gently squeezed to get strings, which is pressed into special string hopper mat in the shape of small circles.

Sambol is also another popular Sri Lankan food item. Its made with grated coconut, crushed red chilis and onion.

And the most popular Ceylon street food is Kottu, which is roti pieces (flat bread) mixed with curry sauce, vegetables or meat.

Vegetable Kottu
Chinese rolls are actually a snack. Its wheat flour pancakes filled with potato and vegetable or meat or fish curry. Then coated with bread crumbs and deep fried. Crunchy on outside with yummy curry filling. If you are spice foodie you will absolutely fall in love with Sri Lankan food.

Coming back to today’s recipe – Seeni sambol; I spread it on baguette bread and made a subway style sandwich. Filling is seeni sambol, cheese, topped with cucumber and tomatoes. Spread the choice of your sauce. I used mustard sauce.


Onion 1kg
50 ml / 4 large tbsp canola oil
1/2 tsp cardamom powder
half a stick of crushed cinnamon or 1 tsp cinnamon powder
2 tbsp zero chili curry powder
1 tbsp chili powder
1 tbsp sugar
handful of curry leaves
Salt to taste

Add roughly chopped onions into a food processor, coarsely blend them.

Heat oil in a non-stick pan, add onion, cardamom, cinnamon, curry leaves and salt. Stir with wooden spoon. Stir fry till onion is lightly browned.

When you notice change in color i.e slightly browned, add sugar, curry powder and chili powder. Stir to mix the spices with fried onion. Cook for few more minutes till they are fragrant. Turn off heat, once it completely cool down, refrigerate in a airtight container.

Here are some other Sri Lankan food recipes.
Caramalised onion and garlic in hot and sour gravy
Green beans stir fry
Kottu (Flat bread pieces mixed with spicy curry sauce and vegetables)
Eggplant curry
Pumpkin curry
Cabbage stir fry
My Mom’s zero chili curry powder
Bitter melon salad
Sri Lankan lunch
Sri Lankan dinner – String hoppers
Soya meat curry
Sambol (Grated coconut salad)
Deviled Chickpeas (Spicy snack served with Alcoholic drinks)
String Hopper Biryani

Bircher Muesli – Healthiest Breakfast Ever


Bread with butter, marmite and another slice with jam is what I used have for breakfast regularly. Its definitely not the most healthy way to start your day. When we moved here, we often came across this breakfast meal named Bircher Muesli. We were curious try it out, as it was a popular Swiss breakfast sold everywhere from cafes, bakeries, super markets to office canteens.

Bircher is the name of the Swiss physician who introduced this in 1900s. It was introduced to his patients as a part of therapy which included diet rich in fresh fruits and vegetables. (Source Wikipedia) Its a mixture of uncooked rolled oats, fruits, nuts and yoghurt.

First my husband tried it, he felt it was a filling and delicious breakfast. Most importantly its the most healthiest way to start your day, with nourishments from rolled oats, yoghurt, fresh fruits and nuts. It has protein, essential vitamins, minerals and good fat from nuts. Yoghurt has more nutritional benefits compared to milk. At this point I can’t think of a better breakfast than this in terms of its health benefits.


I use seasonal fruits to make this meal. During spring time, I used variety of berries such as straw berries, raspberries, blue berries and black berries. Now I’m using summer fruits such as apricots, nectarines, black grapes. Also you can be creative and use mangoes, pears, apples or whatever the fruit that is available. Moreover you can prepare this on previous night for 2 to 3 days and store it in fridge.

Although original recipe does not call for cinnamon powder. I added this spice due to its health benefits. To name of few, it helps to reduce your blood sugar levels, high in anti-oxidants, lowers bad cholesterol and has an anti-clotting effect. If you like to start your day with lots of energy, I highly recommend you to try this Most healthy breakfast ever….

Serves 2

7 tbsp of rolled oats (I used rolled oats mixed with dry fruits and nuts)
Handful of each berries diced, Strawberries, raspberries and blackberries
3 tbsp of natural yoghurt / Soy yoghurt for Vegans
1 tbsp honey ( you can increase depending on your taste preference)
3-4 tbsp of water
pinch of cinnamon powder
1 banana ( Halved lengthwise and thinly sliced)
handful of blueberries
6 tbsp of corn flakes
50ml Milk


Add rolled oats, cut berries, yoghurt, honey, water and cinnamon powder. Mix well, store overnight it in a airtight container in fridge.

Next day morning you will see Muesli puffed up as a result of absorbing all the water and yoghurt

Add them in a bowl and mix with milk, blueberries and banana. Sprinkle corn flake just before serving.

What’s your favorite summer fruit? I just can’t stop munching on these prunes.



Baingan Bharta (Roasted eggplant with Indian spices)


My love affair with this vegetable began more than two decades ago. It was introduced to me as “katharikai Poriyal” i.e. stir fried eggplant. Since then I’m in love with this vegetable and our affair continues with many new experimentations ;)


The other authentic Sri Lankan way of cooking eggplant is to make fried chips and serve it in hot and sour spicy gravy. Eggplant’s bland and mildly sweet flesh enables it to easily absorb flavors. Hence the best way to cook them is to blend with different strong flavors.

Another method I recently discovered from a TV show is to make Chinese style eggplant with spicy chili sauce. I love all these methods of preparing eggplant it’s hard for me to pick the best among these.


I have tried Baingan Bharta in North Indian restaurants. Recently when I started experimenting with roasting vegetables I decided to prepare this curry. This method requires roasting the eggplant till its skin turns black and blistered. Roasted eggplant flesh is cooked with spice paste.



You can serve this curry with Indian flat bread, I love to have it with fragrant Basmati rice or it can also be spread on bread ( I liked it so much, I spread it on pizza crust) or also can be served as a dip with tortilla chips.

I will continue to try new recipes with eggplant. Every time I have tried, it turned out to be scrumptious & irresistible. Stay tuned for more eggplant recipes here.


1 medium size eggplant
1 tbsp olive oil

To grind
2 tbsp coriander seeds
4 dry red chilis
handful of curry leaves

To make the sauce
1 large onion
1 large tomato
3 cloves of garlic
1 small piece of ginger
4 green chilies (optional use according to your spice level)

To prepare the curry
4 tbsp canola oil
1 tbsp garam masala
2 tbsp full cream (optional)
1tbsp dried fenugreek leaves (Kasuri methi) (optional)
Salt to taste
1 tbsp Amchar powder (dry mango powder)- if you don’t have this, you can use lemon juice – See more at:

Preheat oven at 250C-celcius. Slice eggplant into 2 halves lengthwise. Fully brush olive oil into the skin and roast in oven for 20 minutes till skin is blistered and darkened. Please note roasting time may vary depending on your oven, so please keep an eye on it. Remove from oven and set it aside to cool.

Dry roast coriander seeds and dry red chilies till they are fragrant. Just before turning off heat add curry leaves and roast. Leave it to cool and grind it using dry grinder.

Separately use a food processor and blend wet ingredients such as onion, tomato, green chili, garlic and ginger. Blend it to a coarse paste. Heat oil in a heavy bottom pan add this paste. Cook till its aromatic, dry and oil starts to separate. You may want to close the lid as this paste may spit out.
Scoop out flesh from eggplant, mash with fork till it has a coarse texture.
Once the paste is aromatic add dry ground mixture, mashed eggplant, cream, dried fenugreek leaves and salt to taste. Mix well and cook for 4-5 minutes.

Turn off heat and add amchar powder or lemon juice. Serve with your choice of main meal. I prefer to have it with Basmati rice and some plain yogurt.


Cabbage Stir-Fry


You may have noticed that I have not been actively posting over the past few weeks. This is because we have moved to a new country(in the middle of Europe). I am still adjusting to my new surroundings and tied up with the post-move chores. As a foodie this means tasting new food and experimenting. Unfortunately I still have not started taking photos in new place, as we are still in a temporary place with limited cooking space. But I’m eagerly waiting to capture and share all my new experiments with you all. God willing we hope to move into a permanent place soon.

This recipe is called varai in Tamil, is a Sri Lankan style stir fry. Similar dish is prepared in Kerala cuisine and is called “Thoran”. It simply means stir fried vegetables mixed with shredded coconut, dry red chili and curry leaves. You may use mustard and orid dhal or bengal gram to add color and nutty flavor to this stir fry. (Imagine carrot stir fry, with dark green curry leaves, red chilis and yellow gram. Wow what a healthy treat to your eyes and body!) You can make similar stir-fry with all kinds of vegetables. Some vegetables that I have used are leeks, grated beet root, grated carrot, square beans, long beans, green beans, green plantain, boiled potatoes, boiled tapioca. So that’s why I say you can do this stir fry with any vegetable of your choice. Also you can do this with any type of greens. One of my favorite greens ares kang kung cooked in this style. I serve it with rice.


Serves 2-3

2 tbsp Indian sesame oil (or any vegetable oil)
1 onion diced
Few curry leaves
2 red chilis diced
1 tsp of each mustard and cumin seeds
1 tbsp yellow gram
400g cabbaged thinly sliced ( you can also use purple cabbage or savoy cabbage for this recipe)
Pinch of turmeric powder

Heat oil in a non-stick pan, sauté onion, curry leaves and red chili for a minute till they are aromatic. Add mustard, cumin seeds and yellow gram. When mustard seeds start to splutter add cabbage, salt and turmeric.

Stir cabbage for 5 minutes till its cooked and water is evaporated.

Note: You may add shredded coconut to this stir -fry. Add them at stage 1, after you saute the aromatics. It gives mild sweetness to this dish.

Serving Suggestion: You can serve a good balanced meal by plating one cup of rice, a vegetable or green stir fry (varai) and a protein gravy curry. Here are some protein curry suggestions.

Soya Meat Tikka Masala
Paneer Tikka Masala
Dal Makani – Black Lentils in spicy cream sauce
Soy Marinated Curry Chicken


Lotus Root Stir-fry


First of all apologies for my short period of absence. It had been very challenging and struggling few weeks. Gradually things are coming back to normal phase and I’m getting back to routine.

Lotus Root is not a common vegetable. As it is in the name, this is the root of lotus flower mainly used in Asian cuisine. It is used in soups, stir fries, deep fried, braised, pickled in hot and sour garlic chili sauce and also used in traditional herbal medicine. Click here to see picture of lotus root.

I picked this vegetable due to its nutritional benefits; lotus root is rich in Vitamin C, B group of vitamins and also has healthy amounts of minerals like copper and iron.

It has a crunchy sweet taste; a close comparison could be raw carrot. However compared to carrot it is mild in sweetness and it remains crunchy even after cooking.

My recipe is a fusion between Chinese style and Sri Lankan style, to spice it up I’ve added curry powder and curry leaves for its pungent aroma and I’ve also added vinegar as sour flavor nicely blends with crunchy lotus root.



Serves 3-4

2-3 tbsp vegetable oil
1/2 tsp mustard seeds
1 large onion, thinly sliced
Handful of curry leaves
2-3 dry red chili, roughly chopped
1 long lotus root approx. 200g
1 tbsp white vinegar
1 tsp curry powder
Salt to taste

How to Cook Lotus Root:
Wash lotus root, peel off its skin, half them lengthwise and thinly slice.
Heat oil in a large pan, add mustard seeds when it starts to splutter add onion, curry leaves and red chili. Stir fry till its aromatic and onion is translucent.

Add lotus root, cover the lid cook for 5 minutes till it becomes little soft. (Please note lotus root will remain crunchy even after cooking.) Add vinegar, curry powder and salt to taste. Stir well till vegetable is nicely coated with spices. Turn off heat and serve.


I served with rice, you can serve it as a side for noodles as well.

Note: Other variation for this recipe could be Chinese style stir fry. Lotus root stir fried using sesame oil, adding garlic, chili and seasoning with soy sauce and vinegar. Finally garnish with green onions and white sesame seeds.


Vegetable Kottu Roti (Flat bread pieces mixed with spicy sauce & vegetables)

Kottu Roti is a popular comfort cum street food in Sri Lanka. When you are strolling around in Sri Lankan streets, you cannot miss the sight, sounds and aroma of kottu. Kottu literally means “chop”. It’s made with flat bread called “Gothamba roti” mixed with meat, spicy gravy, and vegetables. Kottu is blended together in a heated iron sheet using blunt metal blades. Clashing of metal creates a distinctive sound. This sound and aroma of kottu will invite any passerby to stop and indulge in this mouthwatering meal.

I first learnt to make this at home from my Aunt, who prepares roti and everything at home from scratch. I’m not a good roti maker. I’ve never been successful in my previous attempts and also I’m not a big fan of wheat flour. That’s why you find most of my recipes “Gluten-free”. As a Sri Lankan Tamil from North, I’m used to preparing meals with red rice flour and millet flour instead of wheat flour. These are low glycemic as well.

So for this meal I bought ‘Roti Canai’ (Malaysian name for pararatha’s), shredded them into thin strips, mixed it with spicy sauce made with onion, garlic, soy sauce and curry powder and added vegetables. When you are not making paratha’s at home which is a time consuming job, you can assemble this meal in 10-15 minutes.

You can ask for flaky parathas (flat bread) from Indian / Sri Lankan / Pakistani restaurants or “Roti Canai” from Malaysian Restaurants.


Serves 3-4

3 Paratha’s shredded into thin strips
4 tbsp vegetable oil

1 tbsp curry powder
1 tsp chili powder
2 tbsp tomato puree
2 tsp dark soy sauce
Salt to taste
1 carrot julienned i.e. cut into thin long strips
Handful of scallions cut into inch long pieces

Coarsely grind below ingredients using food processor or chopper
2 medium size onions
4 garlic cloves
2-3 green chilies
1 large tomato
Few curry leaves

Either make or buy flat breads i.e. parathas, cut them into quarter size pieces, add them into a food processor and process for 2 seconds. Time will vary depending on power and size of processor. All we need is thinly shredded parathas. Alternatively you can cut them into thin strips. In this recipe I have cut into thin strips using knife and a chopping board.

Heat oil in a large pan, add coarsely ground mixture and stir fry till they are aromatic and golden brown. Add curry powder, chili powder, tomato puree and soy sauce, mix well to create a thick sauce. Add salt to taste.
Add shredded parathas, mix well till they are coated with spices. Lower the heat and add carrot. Cook stirring for 1 or 2 minutes. Turn off heat add scallions and mix well.
Longer you keep this meal better it tastes, as the spices blends well and paratha absorbs their flavors. But you can also serve immediately.

You can serve this meal on its own or with a curry. I served it to my guests with Veg Chicken Curry.

Note: You may add stir fried potatoes, tofu or soya meat, mock meat, mushrooms, cabbage etc., it will create more volume. Choice depends on your personal taste preference. I wanted to keep it simple and light that’s why I only added carrot and scallions.

kottu3 copy