Kesel Vanjanaya 


2 plantains( peel & quartered)
1 tsp Dijon mustard paste
1/4 tsp turmeric powder
Salt to tate

A cinnmon stick + 3 cloves
1 pandan leaf (optional)
An onion (chopped)
2 green chillies (half slit)
1 tsp coriander powder
1 cup water

1 cup coconut milk / liquid cream
2 springs of curry leaves
Wash, peel & chop platains.
Marinate them with salt,turmeric & mustard paste.
Heat oil in a pan & add cinnamon stick & cloves .
 Then add chopped onions & fry till translucent. 
Then add green chilli & few curry leaves.
Fry for a while & then add coriander powder.

Fry for a while & then add marinated plantain along with water.
Simmer & cook for 10mn.
When cooked, remove from fire.
Add coconut milk & stir well.
Garnish with curry leaves & serve with rice.

Courtesy @ The Ceylon Chef.
Srilankans prepare this curry with Ash Plantains .