Plantain Curry

Plantain curry can be made in quite few different ways. This week I tried this new recipe which I liked and thought of making this my first post. Its quite simple and tastes good with Rice. Will start adding some pictures later.

Preparation Time: 30 minutes

Ingredients:

• 2 Plantains
• 1/4 cup Chana Daal
• 1/4 Cup Fresh/Frozen Coconut
• 3 - 4 Green Chillies
• Pinch of turmeric powder
• Salt to taste

For Saute: 

• 1 1/2 Tablespoon Oil
• 1 tea spoon Mustard seeds
• 1 tea spoon Cumin seed
• 1 tea spoon urad dal
• pinch of asafoetida

Prep:

1. Soak Chana dal in water for about 30 minutes.
2. Make a paste of coconut, green chillies and salt.
3. Peel and cut plantains into small cubes. Bring 3 cups of water to boil. Add salt, turmeric powder and diced plantains. Let it boil for about 5 minutes. Drain excess water using a colander.

Procedure:

• Take a Wide sautepan, add one and a half table spoons of oil. Cook on medium high flame. Once oil gets heated, add mustard seeds, cumin seeds, urad dal, curry leaves and asafoetida.
• Add  presoaked chana dal and let it fry for about 2 minutes. 
• Add a pinch of turmeric powder and add the plantain cubes. Give them a nice mix and cook for another 3 minutes.
• Add coconut and green chillie paste and mix again.
• Add about half to 1 cup of water and let it cook covered for another 5 to 10 minutes 
• Garnish with freshly chopped coriander leaves and serve with hot Rice.

Last but not least:

Green unripe plantain is usually low on sugar content than the sugary-sweet banana. When cooked, green plantain it is low in fat, high in fibre and starch. It is very low in cholesterol and salt too. A good source of vitamins A, B6, and C which helps maintain vision, good skin, and build immunity against diseases.