By The dish is from kerala which is made out dal and rice.
Ingredients
2 Pounds Raw Banana – Plantains
1 Tablespoon Coconut Oil
1/4 Teaspoon Mustard Seeds
1/2 Teaspoon Black Pepper – Powder
4 Medium Dry Red Chili – Vary by spice level
1 Sprig Curry Leaves
1/2 Teaspoon Sea Salt – Or to taste
1/4 Teaspoon Turmeric Powder
1/4 Teaspoon Fenugreek Seeds – Methi Seeds
1/4 Teaspoon Cumin Seeds
3 Medium Green Chili Pepper – Vary by spice level
2 Tablespoons Coconut – Grated
2 Cups Yogurt – or Buttermilk
Instructions
- Cut the tops and bottoms off the raw plantains and peel the outer skin off (the peels make great addition to your compost bin). Don’t worry if the plantains start to turn black. Cut into 1 inch cubes and set aside.
- To make the Masala: Dry roast the fenugreek seeds for 2 minutes on medium heat. Grind coconut, green chilies, cumin seeds, and fenugreek seeds with yogurt or buttermilk. Do not add water while grinding.
- Heat pan and add coconut oil. When hot, splutter mustard seeds, then add red chillies, curry leaves, and pepper powder. Sauté for a minute.
- Add the chopped raw banana pieces, add ¼ cup water (to prevent sticking to bottom), cover the pan and cook until plantain pieces are tender, but not mushy. About 5-7 minutes. Add turmeric and salt.
- Finally add the ground masala, stir well, reduce the heat to low and cook for an additional 3- 4 minutes
