A delicious sugary hot relish incorporating the native banana flower.
- Recipe serves:6 to 7
- Preparation Time30 Minutes
- Cooking Time15 Minutes
- 01 Large Keselmuwa (Banana flower)
- 2 sachets of Knorr Umbalakada powder (maldive fish powder)
- 25g Astra
- 3 nos of thinly sliced Large Onion
- 2 cloves of chopped garlic
- 2 nos thinly sliced green chilli
- 2 tbsp of chilli powder
- 1 tbsp of chilli flakes 1 tbsp
- 1 tbsp of sugar
- 3 nos of cloves
- 1 no of Stick of cinnamon
- 1 tbsp of tamarind paste
- Rampe and curry leaves
- Salt to taste
- Oil to deep fry
- Heat oil in a deep vessel.
- Clean the Keselmuwa and slice very thinly. Add immediately into the hot oil and fry until crisp.
- Melt the Astra in a separate pan. Add a few sliced onions, garlic, green chili, rampe, curry leaves, cloves, cardamom and sauté till fragrant.
- Add the balance sliced onion and sauté till the onion reduces in half. Then add the Knorr umbalakada powder, chili powder, chili flakes, tamarind paste and sugar. Mix well and cook for a further 1-2 minutes.
- Now add the fried Keselmuwa and mix well to combine with the onion mixture. Cook for a further 2 minutes. Season to taste and serve hot. This is a scrumptious dish with a tweak to the traditional Sri Lankan recipe for Seeni Sambol that will no doubt bring out the chef in you!
Chef’s Tip:Fry the keselmuwa in hot oil as soon as it is sliced, to ensure there is no discolouration and the flavour remains intact.