Ingredients:

• 2 -raw plantains
• 1/4 tsp – grated Coconut
• 4 – Green chillies
• 1 – Onion
• 1 tsp – Turmeric powder
• salt to taste
• 1 tbsp – Oil
• Curry leaves
• 1/2 tsp – Mustard Seeds
• 1 cup – Dhania (coriander seeds)
• 1/4 cup – Cumin seeds
• 1/4 cup – peppercorns
• 1/4 cup – Methi (fenugreek seeds)
• 1/8 cup – Mustard Seeds
• 1/2 tsp – Asafoetida
• 3/4 cup – Red Chillies
• 1 heaped cup – Whole Green Gram with skin (moong dal)
• 1 – Onion (medium size)
• 1/4 inch – Ginger
• 2 tbsp – Raw Rice (heaped)
• salt to taste
• 1 tbsp – Oil

Method:

1. Cut the plantains into small bits with oily hands.
2. Grind coconut, green chillies and onion with a little water.
3. Cook plantain in a little water, adding salt and turmeric powder.
4. After the plantains are cooked and cooled add them to the ground masala.
5. Take oil in a pan, put mustard seeds and curry leaves.
6. When they splutter, add the masala plantains and fry until the raw flavour is lost.
7. Serve hot with phulkas.

Recipe courtesy of Sify Bawarchi