Pure Deliciousness
I know some people don’t like onions, but it bewilders me…
I Love This Color Combo
Sautéed shallots with fresh green curry leaves. So nice being able to just walk into grocery stores and buy fresh curry leaves now! (At least in Chicago and the Bay Area…)
Higher Sugar Content
Plantain browns a lot faster than the eggplant and potatoes, I assume because of the higher sugar content.
I Live to Serve
If I’m remembering right, the French say you should always sprinkle a little salt over things you’ve just fried. Like potatoes.
I live to serve.
Here Come the Plantains
I think I’d like them a little riper, ideally, for this dish, but this is what they had in the store, so that’s fine. Since this is for a party Sunday, I couldn’t exactly wait for them to ripen (which can take weeks). They’re still tasty.
You Can Still See Some of the Cool Stripes After Frying…
Fry Fry Fry the Eggplant
(I didn’t have quite enough oil to really deep-fry, but as long as you don’t crowd the pan and stir occasionally, you’re fine…)
Cut up the Pretty Stripey Eggplant, Soak Them in Turmeric & Salt & Water…
Pretty Eggplant Sambol
Eggplant sambol — recipe over at the Serendib Kitchen blog already, so I won’t retype it here. 
But new pretty photos…
https://serendibkitchen.com/…/eggplant-sambol…/
