Ingredients:
• 3 cups – green plantain, peeled and cut into 1/2 cm cubes
• 1 cup – onion, finely chopped, 1/2 cup – grated Coconut
• 4 – Green chillies
• 1/2 tsp – Turmeric powder
• 3 tbsp – oil
• 1 tsp – Mustard Seeds
• 2 tsp – black gram (urad) dal
• 2 tsp – Bengal Gram (channa) dal
• 2 – dry red chillies, broken into pieces. A few Curry leaves
• 1 tsp – garlic, minced
• salt to taste
Method:
- Cook the plantains with salt and add 3/4 cup of water till soft. (Add more water if needed)
- Grind coconut with green chillies to a stiff, coarse paste.
- Heat the oil in a kadai and add mustards.
- When they splutter, add both the dals.
- When they turn brown, add chillies and curry leaves.
- Add onion and garlic and fry till fragrant.
- Add the cooked plantain and cook stirring till it is well roasted.
- Add the coconut paste and cook stirring for 2-3 minutes more.
- Serve as a side dish for traditional lunch.