Spicy Plantain Curry

Plantain is one of my favorite vegetables but cooking it can be a little tricky. If you have never cooked plantain here is one thing you should remember. Once you peel the skin and chop plantain, soak it in a bowl with water and turmeric. This will prevent discoloration. Normally, I cook plantain in some vegetable oil with mustard seeds and urad dhal. Its quick and easy. But if you want a more spicy version of a dry plantain curry then you should give this a shot. The red chilli/onion paste gives it a nice kick and tamarind adds a lovely sour taste to this dish.
Plantain su curry with wm
  1. Grind the following ingredients and make a thick paste.
  • Red chilli -6
  • Tamarind – 1/2 lemon ball
  • Onion (shallots 10 -15 or large -1)
  • Salt
  1. Chop Plantain/Vazhakkai into bite size pieces and par boil it in water with turmeric and salt.
  1. Drain it and set aside.
  1. Add mustard seeds, urad dhal and add masala paste from step 1. Sauté it till the raw flavor disappears. Then add plantain/vazhakkai and give it a toss.

(Note: if you use raw vazhakkai then add masala after you add the vegetable and then you can cook it. If you are adding par boiled vazhakkai add the masala first or else the veggie can get too mushy)

  1. Finally add 1-2 tbsp coriander powder and cook it for another 5-7 minutes.

2 Comments Add yours

  1. suja md says:

    Wish to grab the entire bowl and finish off by myself for the lunch!!

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