Ingredients
4 medium size Plantains cut in cubes
2-3 medium tomatoes pureed
2 tsp tamarind pulp (optional if you do not prefer lot of tangy flavour)
1/2 tsp turmeric powder
1/2 tsp chilli powder
salt to taste
For Tempering
2-3 red chillies
sprig of curry leaves
1/3 tsp mustard seeds
1/2 tsp split urad dal
1/2 tsp chana dal
1/4 tsp fenugreek seeds
a dash of asafoetida
4 tbsp oil
Preparation
Heat a wide pan with 2 tbsp oil, add the plantain cubes and fry on high heat for 2 minutes.
To the Plantain add salt, turmeric, chilli powder, tomato puree, mix well and cover with lid. Cook on medium to low heat till the plantain absorbs all the moisture and becomes soft. This might take about 5- 7 minutes.
Open the lid, add tamarind pulp and cook on high heat for 2 minutes till crisp. Turn off the heat.
For tempering in a pan heat 2 tbsp oil, mustard seeds. After they splutter, add urad, chana, fenugreek , asafoetida, red chillies and curry leaves in the given order! Add this tempering to the plantain and toss. Serve warm with rice or roti!
8 comments:
am going to try this tmrw. so tired of the regular vepudu and it doesnt go well with rotis for dabba as it becomes dry... i have four plantains sitting in the fridge. thank you for such a simple recipe
this looks wonderful
I never like green plantain curry but this looks really yummy will surely try this.
i face exactly the same problem with plantains.. it goes dry, goes only with rice, but this seems to change the game.. will surely try someday...
Love this fingerlicking,delicious curry.Serve me with a bowl of curd rice,i'll have it happily anytime.
Oh I am so bookmarking this, Sharmi!
It looks simple and utterly delicious.
Happy New Year to all 4 of u!
Tempting n inviting.
happy new year 2013
maha
it looks so delicious..a must try
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