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...
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