Plantains - Skin 2 raw Plantains and cut them into small cubes. Add a cup of Water to them along with a big pinch of Turmeric Powder and Salt to a pan. Cook till soft but not mushy, keep aside.
Masala Paste - Make a coarse paste of 1½ tsp of Mustard Seeds, 1 Green Chilli, 1” Ginger, 2-3 tbsp of Grated Coconut and 2 tbsp of Water.
Curry - Heat 1½ tsp of Oil in a pan, add ½ tsp of Mustard Seeds and when they splutter, add ¼ tsp of Split Gram Dal and let them turn golden brown. Add the few Curry Leaves, a slit Green Chilli and a pinch of Asafoetida/Hing. Immediately, add the cooked plantain pieces and combine. Adjust Salt. Add the ground mustard paste and combine. Cook for 2 minutes before removing from heat.
Serve hot with rice.
Masala Paste - Make a coarse paste of 1½ tsp of Mustard Seeds, 1 Green Chilli, 1” Ginger, 2-3 tbsp of Grated Coconut and 2 tbsp of Water.
Curry - Heat 1½ tsp of Oil in a pan, add ½ tsp of Mustard Seeds and when they splutter, add ¼ tsp of Split Gram Dal and let them turn golden brown. Add the few Curry Leaves, a slit Green Chilli and a pinch of Asafoetida/Hing. Immediately, add the cooked plantain pieces and combine. Adjust Salt. Add the ground mustard paste and combine. Cook for 2 minutes before removing from heat.
Serve hot with rice.
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