Kaya achinga payar thoran

Ingredients (Serves 5 – 6)

1. Plantain / pacha ethnakka – 1 medium, peeled

2. Achinga payar / long runner beans – 1 small bunch, cut into thin rounds

3. Coconut oil – 1 tbsp

4. Mustard seeds – 1/2 tsp

Dried red chilies – 2, broken

Urad dal – 1 tsp

5. Grated coconut – 3/4 – 1 cup

6. Turmeric powder – 1/2 tsp

Chilly powder – 3/4 tsp

Green chilies – 2, crushed

Cumin seeds – 1/2 tsp, crushed

Garlic – 2 small, crushed

Shallots –  2 – 3 small, crushed

Salt – To taste

Water – 2 – 3 tbsp

Method

1. Chop the peeled plantain into small cubes. Put them in a vessel filled with water. Drain the water, before using.

2. Heat coconut oil in a kadai / cheena chatti over medium heat. Splutter mustard seeds and fry dried red chilies. Fry urad dal until golden. Add cubed plantain, turmeric powder, chilly powder, garlic, shallots, salt and mix well. Cook for a minute. Add chopped achinga payar, 2 – 3 tbsp water and mix well. Cover and cook for 8 – 12 minutes , stirring occasionally, until almost done. Add grated coconut and salt, to taste. Cook until completely dry and then switch off. Serve with rice and other side-dishes.