Ingredients:

• One large Kehel Muwa (Banana Flower)
• Two table spoons of crushed red chillie
• 3 Cardamoms
• 3 Cloves
• Tiny pieces of lemon grass
• 3 table spoonfuls of Maldive fish crushed
• Salt to taste
• Pinch of saffron powder,
• One teaspoonful of roasted curry powder
• One teaspoonful of sugar

Method :

      Step 1 - Finely chop the Kehel Muwa and soak it in salt water. Add a bit of saffron powder into it                       to give a nice colour. Chop finely the cardamoms, cloves, lemon grass, maldive fish and                        leave it aside.

     Step 2 - Remove the Kehel Muwa from salt water and squeeze well to remove any additional water                     in it. Warm three table spoonfuls of oil, add curry leaves plus crushed spices and stir                           couple of times. Add the Kehel Muwa into it. Mix well. Add the rest of curry powder salt,                     saffron and sugar and cook in low fire.

     Step 3 - Once it is cooked add a tablespoon full of tamarind pulp and mix well. It should be dry like             Seeni Sambol. That way you can keep it in the fridge for months.