| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
To Grind:
- 5 tbsps Coconut grated
- 1/2 tsp Cumin
- 1/2 tsp Fennel
- 1/2 tsp Black pepper
- 2 Cloves
- 1/2 inch Cinnamon
- 4 red chilli Whole
- 4 Garlic – roughly chopped
- 1 Onion medium – roughly chopped
To Temper :
- 2 tbsp Oil
- 1 tsp Mustard
- 7 – 8 Curry leaves
Ingredients
To Grind:
To Temper :
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Instructions
- Take the plantains and cut off the two ends and peel the skin with knife.
- Cut the plantains into two half length wise and then chop into medium sized pieces. Keep the pieces immersed in water so that they doesn’t turn dark/black.
- Meanwhile in a mixer grind the coconut, cumin, fennel, black pepper, cloves, cinnamon, garlic and whole red chilli first into a thick paste by adding little water.
- Now add the coarsely chopped onion into the coconut paste and grind again to make a smooth paste. Keep aside.
- Heat oil in a wok and add the tempering ie, mustard and curry leaves.
- As soon as the mustard starts to splutter, add the coconut paste along with turmeric powder and fry well.
- Now add the plantain pieces, sambhar powder and mix them all together.
- Saute until the raw smell of the masalas leave then add 1/4 cup water (just till immersing level).
- Cook covered in low flame till the plantain turns soft. Adjust salt and once the water is absorbed completely add 1 tsp oil and cook in medium flame till golden brown.
- Serve hot with steamed rice and rassam/sambhar!
Note :
- Add water only til the plantain gets immersed , else the veggie will turn mushy. The correct texture of the veggie should be crunchy enough to bite.
- A non stick pan is recommended to avoid much usage of oil.
Recipe Notes
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