Kesel Muwa Baduma

Ingredients:

• Banana Blossom – 01
• Chili Pieces – 03 tbsp
• Curry Leaves
• Sliced Big Onion – 02
• Dried Chilies – 04
• Dried Sprats (After Cleaning) – 90g
• Salt
• Sugar
• Oil for deep frying

Method:

• First have a bowl of water ready mixed with salt.
• Clean the banana blossom and then chop it into fine thin pieces. There are few different ways of cutting a banana blossom. You can use any method as far as the pieces are thin and fine.
• Immediately put the parts you chop into salt water to avoid any discoloration.
• Once you are done chopping wash this with salt water, squeeze any excess water and transfer chopped banana blossom into another bowl.
• Heat oil in a deep pan and fry banana blossom under medium heat until they become golden brown and crisp.
• Once you are done with frying all banana blossoms transfer them onto a tissue to remove any excess oil.
• Repeat the same process for sliced onions.
• When frying curry leaves don’t fry them a lot. Frying less than 10 seconds is more than enough. It needs to quickly get them out to ensure there is no discoloration and the flavor of curry leaves remain intact.
• Cut dried chilies into fine pieces and fry them too.
• Clean and wash dried sprats very well and fry. Instead of dried sprats you can use maldives fish too.
• Heat oil in another big pan and add chili pieces into it. After adding chili pieces reduce the flame to low.
• Add salt, sugar, and fried dried sprats. Combine all together and turn off the flame.
• Add fried banana blossoms, onions and curry leaves and dried chilies into this and combine thoroughly.
• After mixing all together check whether salt and sugar are enough as per your taste. If not, you can add more.
• Once this cools down completely it can be put into a glass bottle. Make sure your glass bottle is well cleaned and dried up before putting this.
• You can keep this around 03-04 weeks and enjoy….