Servings: 2-3
Ingredients:
Content
|
Quantity
|
Comment
|
Oil
|
2 tbsp
| |
Jeera
|
1 tsp
| |
Mustard
|
1 tsp
| |
Curry leaves
|
1 sprig
| |
Dried red chillies
|
2 broken
| |
Green chilli
|
1 big
|
Slit
|
Ripe Plantain stem / Kari Bale hannu
|
1 big
|
Cut into 2-3 pieces
|
Water
|
To cook
| |
Salt
|
To taste
| |
Coconut
|
2-3 tbsp
|
Method:
Cook covered the plantain stem with skin in water with a tsp of salt and slit green chilli till soft. Once done, remove and strain. Allow it to cool a bit. Peel the skin. Mash the plantain stem, green chilli and coconut together. Add salt to taste and mix. Temper with mustard, jeera, red chillies and curry leaves.
Serve with rice.
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