Plantains/raw bananas are a family favorite especially simply fried ( off late airfried đ) with salt and chilli powder. But this recipe from MILâs kitchen is a welcome break from usual dish. Itâs an amazing dish for festive South Indian lunches or for a quick lunch box idea like roti wraps.
Vegetarian | Vegan
Serving Size : 3
Prep â°: 5 mins | Cook â° : 15 mins
Ingredients
2 green plantains/raw bananas (peeled and chopped)
2 tbsp ginger
2 green chillis
2 tsp mustard seeds
2 red chillis
1 tbsp broken urid dal
1 pinch asafoetida
1 tsp turmeric powder
2 tbsp curry leaves
2 tbsp oil
salt to taste
chopped coriander leaves for garnishing
In a mixer, grind the green chillies and ginger to coarse paste.
In a pan, heat oil and add mustard seeds, asafoetida, curry leaves, red chilli seeds, urid dal and sautĂŠ till urid dal is golden brown.
Next, stir in the plantains and mix well.
Now add turmeric powder, about 2 tsp of salt and the ginger-chilli paste and mix well. Cook the mixture on medium low for 7-8 minutes covered or till the plantains are cooked through.
Garnish with coriander leaves and serve with hot rice or roti ! Enjoy !
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