Plantain sabzi

Plantain sabzi 

Makes hearty servings with leftovers for a family of 4 

Ingredients 

4 plantains - peeled, diced and soaking in water 

2 tsp turmeric 

1 tsp chili powder 

1 tbsp chopped cilantro / coriander leaves

2 green chilies, sliced into halves 

5-7 curry leaves 

3 tbsp vegetable 

2 + 1 tbsp oil 

1 tbsp urad dal 

1 tsp mustard seeds 

1 tsp hing / asafoetida 

1 tbsp tamarind paste, mixed with 3 tbsp water.

Salt to taste 

Procedure 

In a heavy bottom pan, heat 2 tbsp oil. Add the mustard seeds. Once they start spluttering, add the urad dal and green and red chilies. Sauté until urad dal is golden brown. Add the curry leaves, hing and stir it in for 10 second. 

Drain the plantains and add them into the oil with turmeric, some salt and chili powder. Close with lid and cook until plantains are soft.  This will take about 5-6 mins on medium flame. 

Mix the tamarind water in, and now cook with lid open, on low flame, until the sabzi drys out.  water Add in the one tbsp oil from top( just for some glossy look, can be skipped). Sprinkle cilantro! 

Serve with rice, roti! Makes a great stuffing too !