Raw Green plantains are used for this dish. The skin of the plantain is removed but not thrown away it is really good cooked with Dal. I have saved the skins of the plantains I used so will update a recipe for that too when I make it. The gravy for this dish comes from grated coconut and yogurt which gives it a unique taste.
Ingredients
Raw green Plantains - 2
Green chilly 4 - 5 split length wise at center
Curry leaves 2 sprigs
Turmeric - 1 teaspoon
Fresh grated coconut - 1/2 cup
Cumin - 1 teaspoon
Black whole peppers - 1/2 teaspoon
Plain yogurt - 1 cup
Salt to taste
Oil - 2 tablespoons
For garnish
whole red chillies broken to pieces - 4
Curry leaves - one sprig
Cumin seeds - 1/2 teaspoon
Fenugreek seeds- 1/2 teaspoon
Mustard seeds - 1 teaspoon
Steps
1, Remove the skin from the plantains and cut into even size chunks. Cook this with 1/2 teaspoon turmeric, salt, 1 sprig curry leaves, green chillies and one cup water till plantains get soft about 10 minutes. Turn off the heat and keep aside
2. Grind the coconut with 1 teaspoon cumin, black pepper and 1/2 teaspoon turmeric into a smooth paste with warm water in a blender.
3. Mix this ground coconut paste to the cooked plantain and bring it to a boil. Turn off heat and let it cool
4. Whisk the yogurt well and mix this to the curry. Mix well and adjust salt to taste
5. Heat another pan with the oil. When the oil gets hot add the mustard seeds and let it splutter. Then add the Fenugreek seeds, cumin , red whole chilly and curry leaves. Saute and turn off heat and add this in top of the prepared curry.
Serve hot or at room temperature . Goes well with plain rice
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