Aratikaya Pulusu

Ingredients

• - 250g raw banana
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Prepare raw plantain: Peel 2 raw aratikaya (green plantains). Cut into 2-cm rounds and soak in water.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
3. Make base: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 4 garlic cloves, 2 dried red chillies and curry leaves.
4. Add shallots: Add 8 sliced shallots and fry 6 minutes until golden.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add tamarind water and plantain: Pour tamarind water. Add drained plantain rounds and salt. Bring to a boil.
7. Cook plantain: Simmer on medium heat 12-15 minutes until plantain is completely tender and the sauce thickens.
8. Add jaggery: Add 1 tsp jaggery. Stir well to balance the sourness.
9. Make final tempering: Heat 1 tbsp sesame oil. Add dried red chilli and curry leaves. Pour over pulusu.
10. Serve: Adjust salt. Aratikaya pulusu should be thick and tangy with the plantain rounds cooked through. Serve with steamed rice.