Plaintain Subji/Curry..

This dish is what I had tasted at my friends place and had absolutely loved. Sometimes I feel that with a given vegetable, I just keep repeating the same dishes everytime and then get bored of it. I never knew that the plaintain can be dished out into such a delicious and multi-purpose curry. From being a curry with rice/rotis, it goes great with dosas, and works excellent for sandwiches. Even better, you can make stuffed Idlis with it too. Moreover, its very nutritious and healthy for kids and adults alike. Its a great alternative to the potato curry/Batatya bhaji.

Everytime I visit this friend, I get to learn a great deal from her. So, thanx to you my friend.You know its you if you are reading :)..

Ingredients

Green plantain - 1, cut horizontally into big chunks

Onion, finely chopped - 1 small

Tomato, finely chopped - 1 small

Green Bell Pepper, finely chopped - 1/2

Ginger-garlic paste - 1 tsp

Red Chilli powder - 1/2 tsp ( I use extra hot variety)

Curry leaves - 3-4

Udad Dal - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Turmeric powder -a pinch

Coriander powder - 1 tsp

Cilantro, chopped - for garnish

Salt - to taste

Lemon juice - 1 tsp (optional)

Oil

Method

- Pressure cook the plantain chunks with the peel on with just enough water in a vessel for 2 whistles. You may need more whistles depending upon the variety of the plantains.
- Once the pressure drops and its warm enough to handle, peel off the skin from the plantains, and mash them completely with a spoon.

- Heat abt 2 tsp oil in a pan, add the mustard seeds,udad dal and cumin seeds. Once the seeds crackle, add the onions and curry leaves. Once the onions get transparent and soft, add ginger-garlic paste and fry till the raw smell goes away.

- Add in the tomato and fry till soft. Add the chopped green pepper and fry till soft.

- Add in the turmeric powder, red chilli powder, coriander powder and salt and fry for a few seconds.

- Add the mashed plantain and the cilantro and mix everything well.

- Take off from flame. Add lemon juice (if using) and mix again.

- Serve hot.

Note :

- This can be used as a stuffing for stuffed idlis ( keep a little of this mixture on top of the idli batter in each mould and then steam the idlis- a tip by my friend), sandwiches or just as a side with rice/rotis/dosas.

- The plantains shouldn't be kept for long once cooked or mashed, as they tend to get hard, so mash it when warm and add it to curry without a long time interval.

- The curry can be made with both raw as well as ripe plantains, but the one with ripe ones tends to get a little too sweet and sourish. So I prefer with the raw ones ( while they are still green).

- If using ripe ones, skip the tomatoes and lemon juice.

This post goes to Food in Colors- Yellow, hosted by Harini at Tongue Ticklers..

On a separate note, I got this sweet Lemonade Award from Ashwini. Thank you so much Ashwini for passing it on to me. I in turn would like to pass this on to Meera, Purnima & Ranji. Enjoy it girls..

That's it for now...

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