Main ingredients: plantain (aratikaaya) and potatoes.
Cook time: 30 minutes.
serves-2-3.
INGREDIENTS:
- 1 plantain (peel and cut into 1” cubes).
- 2 medium potatoes (peeled and cut into 1” cubes).
- 1 medium onion (chopped).
- 1 small tomato (chopped).
- 2 green chilies (chopped).
- 1 small cup Split Bengal gram (par boiled).
- 1 tbsp fresh coconut paste.
- Salt- to taste.
- 1 pinch Turmeric pwd.
- 1 tsp red chilly pwd.
- ½ tsp ginger garlic paste.
- 2 tbsp fresh coriander leaves (chopped).
- 2 cups water.
FOR TEMPERING:
- 2-3 tbsp oil.
- 1 tsp Mustard seeds.
- 1 tsp cumin seeds.
- 1 tsp split black gram (skin less).
- 1 sprig Curry leaves.
METHOD:
- Heat oil in a cooking vessel, add mustard seeds, cumin seeds and split black gram. Let them splutter.
- Add curry leaves, chopped onion and green chilies and sauté for 3o seconds.
- Add ginger garlic paste and sauté until fragrant.
- Add plantain and potato cubes, salt and turmeric pwd and sauté for 5 minutes on low flame.
- Add chopped tomato and sauté for a minute.
- Add red chilly pwd, par boiled split Bengal gram, chopped coriander leaves and coconut paste and mix for few sec. Add water and cook on high flame.
- Bring the mixture to a boil. Reduce flame. Cover with lid and simmer for (approx)10 minutes or till the curry slightly thickens. Transfer into serving bowl.
Serve hot with rice or roti.
SABITHA..
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