Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

13 Jan 2014

Plantain stem curry / Baledindu gojju
















Servings: 3


Ingredients:

Content
 Quantity
 Comment
Plantain stem / Baledindu
1 cup

Tomato
1 small
Quartered
Onion
2 small
1 onion quartered for grinding + 1 onion sliced for frying
Garlic
2-3 cloves

Ginger
A very small piece

Oil
2 tbsp

Jeera
1 tsp

Curry leaves
1 sprig

Coriander powder
1 tsp

Jeera powder
1 tsp

Chili powder
½ tsp

Dried red chilies
2 broken

Turmeric
A pinch

Salt
To taste

Sugar
A pinch

Water
As required

Coriander leaves
2-3 tbsp
For garnishing











Method:



Remove the outer hard layer of the plantain stem, cut into circles by removing the thread part and chop the inner edible part of the stem finely. Soak in diluted buttermilk to avoid discoloring.


Grind tomato, 1 onion quartered, garlic cloves and ginger to a smooth paste. Add a little water if required.


Heat oil in a pan. Add jeera. Once it starts popping, add curry leaves and broken red chilies. Saute.


Add the sliced onions and saute for a minute.


Add the ground masala, salt, sugar, turmeric, jeera powder, coriander powder, chili powder and mix. Add water to desired consistency and cook covered till the raw smell goes.



Add the soaked plantain stem and cook for a minute more. Garnish with coriander leaves. Mix well. 


Serve hot with rice, roti's, chapati's...

0 comments:

Post a Comment