Plantain Poriyal

Ingredients

• - 250g raw banana
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare raw plantain: Peel 2 raw green plantains — oil your hands to prevent staining. Cut into small 1-cm cubes and immediately soak in cold water.
2. Parboil: Drain the soaked plantain. Pressure cook or boil with a pinch of turmeric and salt until just tender — about 5-6 minutes. Drain.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Add plantain: Add parboiled plantain cubes. Toss to coat in the seasoned oil.
6. Fry: Cook on high heat 4-5 minutes until the plantain edges become slightly golden and crisp.
7. Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 2 minutes.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt.
10. Serve: Plantain poriyal has a satisfying starchy quality. Serve with steamed rice, sambar and rasam.