Plantain-Onion Curry is a very tasty vegetable side for rice. I had
this curry at
a restaurant, and liked it so much that I tried to replicate it the
next week. Here's my version of the simple but delicious curry with
green banana. This is
an easy vegetarian recipe.
Servings: 3-4 Cooking Time: 20
minutes
Ingredients
2 medium plantains
4-5 tsp vegetable oil
1/2 cup onions, finely chopped
4-5 curry leaves
Salt to taste
For Masala
2 tsp cumin seeds
4 tsp coriander seeds
8-9 red chillies
4-5 tsp dry, grated coconut
Preparation
Boil the plantains (whole) either in the pressure
cooker for 6-7 minutes or separately. The plantains should be 3/4
cooked.
For masala, heat 1l2 tsp oil in a small pan. Add the
cumin and coriander and fry until browned, As they start to brown, add
the chillies and fry until browned. Fry the grated coconut for a few
seconds. Remove and cool.
Grind all the ingredients into a slightly
coarse powder.
Peel the plantain and cut into 1-inch pieces.
Heat 4 tsp oil in a wide and shallow skillet. Add a
little turmeric powder, onions, curry leaves and some salt, and saute
until translucent.
Add the plantain pieces along with some salt.
Stir-fry for 4-5 of minutes until the pieces start browning.
Sprinkle 4-5 tsp of the masala powder and stir fry
until nicely coated and browned.
Serve the plantain-onion curry hot, with rice and
ghee (clarified butter).
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