Ingredients
Method
Peel the plantains and cut into 1/4 inch cubes.
Rub some coconut oil on the palms before chopping to avoid the stickiness.
Pressure cook the plantain with salt and turmeric for about 2 whistles.
In a wok, splutter the mustard seeds and roast the urad dal until golden.
Turn the heat off and add the curry leaves, hing, turmeric and chilli powder and saute in the heat for a minute.
Add the plantains and mix gently to coat all sides with the masala.
Toss gently so it doesn’t get too mushy.
Get the heat back on medium and cook until the plantain loses the water.
Roast until crisp and brown and serve.
| Main | Spices | Generic |
|---|---|---|
| 2 large Raw Plantains | 1 tsp Mustard Seeds | Oil |
| 1 tbsp Urad Dal | Salt | |
| 4-6 Curry Leaves | ||
| 1 pinch Hing | ||
| 1 tsp Turmeric | ||
| 1 tbsp Red Chilli Powder |
Method
Peel the plantains and cut into 1/4 inch cubes.
Rub some coconut oil on the palms before chopping to avoid the stickiness.
Pressure cook the plantain with salt and turmeric for about 2 whistles.
In a wok, splutter the mustard seeds and roast the urad dal until golden.
Turn the heat off and add the curry leaves, hing, turmeric and chilli powder and saute in the heat for a minute.
Add the plantains and mix gently to coat all sides with the masala.
Toss gently so it doesn’t get too mushy.
Get the heat back on medium and cook until the plantain loses the water.
Roast until crisp and brown and serve.
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