Ingredients (Serves 4)
1. Ethakka – 1.5 medium
2. Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Dried red chilly – 2, broken
Urad dal, whole – 1 tsp
Curry leaves – 1 sprig
3. Grated coconut – 3/4 – 1 cup
Turmeric powder – 1/2 tsp
Garlic – 2 – 3 small, finely chopped
Chilly powder – 1/2 tsp
Green chilly – 1, chopped
Cumin seeds, crushed or cumin powder – 1/4 – 1/2 tsp
Salt – To taste
Method
1. Chop the plantain pieces into very small cubes. Put them in a vessel filled with water. Drain the water, before using.
2. Combine the grated coconut with turmeric powder, chopped garlic, chilly powder, green chilly and crushed cumin seeds.
3. Heat coconut oil in a kadai / pan over medium heat. Splutter mustard seeds and fry dried red chilies and urad dal. When urad dal turns brown, add curry leaves, plantain pieces, salt and cook for a few minutes. Add coconut mixture and mix well. Cover and cook over low-medium heat for 6 – 8 minutes, stirring in between until the plantain pieces are done.
Add comment