Category Main Dish
- SERVES 6
- 1 raw malabar or tropical green plantain (about 7-8 inches long) peeled and sliced into 1/4 inch thick rings
- 1/2 cup coconut or vegetable oil
- To grind:
- 2/3 cup freshly grated or unsweetened defrosted coconut
- 3 Indian green chillies
- 2 teaspoon rice flour
- 2 red dried Kashmiri or bedgi chillies, stalks and seeds removed
- 2 cup plain whole-milk or low fat
- 1 tsp jaggery, crumbled
- 1 teaspoon salt or to taste
- For tempering
- 1/2 tablespoon coconut or vegetable oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 red chillies, seeds and stalks removed broken into bits
- 6 fresh green curry leaves, torn
- Heat the 1/2 cup of coconut or vegetable oil and fry the plantain till crisp. Drain well, pat dry with paper towels and reserve.
- In a dry skillet toast the red chillies until fragrant on a slow fire, about 1-2 minutes. Cool and powder finely. Stir into the yogurt with the salt.
- In a pan cook the yogurt and chilli powder for 5-8 minutes on a medium flame.
- Grind the coconut, rice flour, jaggery and the green chillies to a fine paste.
- Lower flame and stir coconut paste into the yogurt. Cook 3-4 minutes.
- Remove from heat and transfer the contents to a serving dish.
- Top with the fried plantain.
- Heat 2 tsp of the leftover coconut oil on a medium flame in a small skillet or tempering spoon.
- Add mustard seeds followed by cumin and dried red chillies. Finally add the curry leaves. Cook about 1 minute until fragrant and toasty.
- Pour over the curry. Mix well.
- Serve with red or white rice and papaddums.
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