Green Plantain Curry

Green Plantains are native to India.They are longer and have thicker skin than bananas.They are used as a vegetable in many cuisines.Plantain is relatively high in calories at 125 per cup. It is an excellent source of potassium, a good source of vitamin C, contains no cholesterol and is low in sodium.

Green plantains, which are very hard and starchy, have little banana flavor and no sweetness. They are generally cooked in the same ways as potatoes. They may be boiled or fried . Yellow-ripe plantains are more tender but can be used in these same ways, and will have a creamier texture. They can also be mashed, grilled or baked. Black-ripe plantains are also delicious prepared in any of these methods but have a sweeter flavor and a banana aroma.
(Source:http://sarasota.extension.ufl.edu/fcs/FlaFoodFare/Plantain.htm)

Ingredients

Green Plantain-1 diced into small cubes
tamarind juice - from big lemon sized tamarind
r.chilli powder- 1 tsp
turmeric powder- 1 tsp
jaggery- 1 tblsp
sambhar powder- 1 tsp(any kind)
salt-to taste
Seasoning
mustard
hing
cumin-1/2 tsp
bengal gram dhal - 2 tsp
urad dhal- 2 tsp
curryleaves-(1 to 2 sprigs),
g.chilli-(2) round slices

Method

1. Prepare tamarind extract from big lemon sized tamarind and mix with water to about 2 qts ie 8 cups
2. Now take tamarind juice and mix with all dry ingredients except the seasonings.
3. Now boil the plantain cubes in the tamarind juice until soft.
4. In a separate saute pan temper the seasonings one by one and keep ready.
5. Once the plantains are pretty soft add them to the seasoning and just roast them for another 5 to 7 min.
6. If the plantains dont have any taste to them try adding little more of sambhar powder in the end.
7. Finally garnish with coriander and serve with rice and dhal.