Ingredients:2 raw plantains, skinned and cubed
big pinch turmeric pwd
1 1/2 tsp oil
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/4 tsp split black gram dal
1 green chillis, slit
10-12 curry leaves
pinch of asafoetida/hing
Make a coarse paste:
1 1/2 tsp mustard seeds
1 green chilli
1″ ginger
2-3 tbsps grated coconut
2 tbsps water
1 Add a cup of water to the cubed plantains along with turmeric and salt and cook till soft but not mushy. While the plaintains cook, prepare the paste and keep aside.
2 Heat oil in a vessel, add the mustard seeds and let them pop. Add the gram dal, and let it turn golden brown, then add the curry leaves, green chilli and asafoetida.
3 Immediately, add the cooked plantain pieces and combine. Adjust salt.
4 Add the ground mustard paste and combine. Cook for 2 mts before turning off the heat.
5 Serve aratikaya kura with hot rice.
2 Heat oil in a vessel, add the mustard seeds and let them pop. Add the gram dal, and let it turn golden brown, then add the curry leaves, green chilli and asafoetida.
3 Immediately, add the cooked plantain pieces and combine. Adjust salt.
4 Add the ground mustard paste and combine. Cook for 2 mts before turning off the heat.
5 Serve aratikaya kura with hot rice.
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