halve the green plantains, cook in a little water with turmeric powder, drain and keep aside, the vegetable should preferably be slightly underdone. Peel the ginger, chop fine along with green chillies and keep aside. Peel the plantain pieces crumble by hand into bite sized pieces and keep aside. Heat a little oil in a sauce pan and add mustard, urid dal and cashewnut. When the mustard crackles. add ginger and green chillies and saute for a couple of minutes; add the crumbled vegetable, coconut, asafoetida and salt to taste and mix well. Shut off the flame, garnish with curry leaves and serve hot.
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