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This is another version of plantain fry in which we cook the plantain in tamarind and turmeric mixture and then add the spices to it. This is my mom’s recipe and I love it. I have always loved the proper South Indian vegetarian food that is served in a plantain leaf with all the simple and yummy dishes during a festival or an occasion. This is one of the dishes they prepare during those times. I hope you enjoy it. Here you go…
Preparation time: 30 minutes
No. of servings: 3
Spice level: 3.5 out of 5
Ingredients:
Plantain – 4Whole tamarind – 1 and 1/2 tbsp (or tamarind concentrate – 1 tsp)Turmeric powder – 1/2 tspOil – 2 tbspMustard seeds – 1 tspUrad dal or split black gram - 1 tspCurry leaves – 6 to 7Curry powder – 2 tbspSalt to tasteMethod of Preparation:
Peel the skin off plantain and cut into small cubes or pieces and add it to a bowl containing water.This is to keep plantain from becoming dark.Extract tamarind juice with half a cup of water or add tamarind concentrate to half a cup of water and boil it in a deep pan.Add turmeric powder.Drain and add the cut plantain pieces to the boiling tamarind water. Cover and cook for 6 minutes.Remove lid and give it a stir and let it boil till the plantain is completely cooked.You should be able to mash it when you press it hardly. Make sure it is not over cooked. Sprinle some water if necessary.In another pan, heat 2 tbsp of oil and add mustard seeds.Once they splutter, add urad dal and let it become golden brown.Now add the cooked plantain followed by salt and chopped curry leaves.Gently mix everything together for 5 minutes at medium high heat.Remove from heat and serve hot with white rice and rasam/sambar/yogurt.
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