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Occasions
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Ingredients- 3 Plantains
- 1 cup chanadal
- 1 large onion
- 5 greenchillies
- 1 cup corainder leaves
- 2 cups shredded coconut
- Seasoning (cumin, jeera, urad dal etc)
- 1 tbsp ginger garlic paste
- 1 tsp garammasala
- 1 tsp red chilli powder
- 2 tbsp dhaniya powder
- 3 tsp lime juice
- pinch of turmeric
- salt to taste
- oil for frying
Procedure- Pressure cook whole plantains (or cut into two halves) for 2 whistles.
- After it gets cooled, remove the skin and cut the plantains into small pieces. The skin comes out easily when we pressure cook plantains and this saves you the pain of peeling the skin.
- Soak chanadal for 30 minutes.
- Heat oil in a pan and add seasoning.
- When it starts to splutter, add chopped onions. Add ginger garlic paste, a pinch of turmeric and garam masala to this.
- Blend greenchillies, coriander leaves and shredded cocunut in a blender, add this mixture and fry for another 5 minutes.
- Add the plantain and let it cook.
- Add soaked chanadal, salt, chilli powder, and dhaniya powder and let it stay for a couple of minutes.
- After it is done, switch off the stove, add lime juice and garnish with coriander and serve the curry with hot rice.
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