Ingredients:
• 2 – raw Plantain
• 10 slices – sandwich bread
• 2 – onion, finely chopped
• 2 – Tomatoes
• 1 small piece – Ginger
• 1 tsp – aniseed
• 1 small piece – Cinnamon
• Salt to taste
• Oil to fry
• 1 stalk – Curry leaves
• 1 tsp – chilli powder
• 1 tsp – Turmeric powder
• 5 flakes – Garlic
Method:
- Cut the plantain into big pieces (about 3 inches long), add salt and turmeric powder and cook it in water and keep aside.
- Cut the bread also of the same size and keep it aside.
- Grind the ginger and garlic into a paste.
- Pour oil in a kadai and deep fry the plantain and take it out.
- Deep fry the bread also till it becomes light brown in colour.
- Heat about 3 tsp of oil in a pan and add aniseed, cinnamon and fry.
- Add the chopped onion and 1 pinch salt and saute till it becomes brown in colour.
- Add the chopped tomatoes, and the salt required for the entire masala and saute for a little while (about 2 minutes).
- Add the ground ginger-garlic paste, chilli powder and saute till the oil separates and till the raw smell of the ginger-garlic and chilli powder goes.
- Add the bread and plantain, reduce the flame of the stove to a simmer and let it cook for another 5 minutes.
Recipe courtesy of Shantha