It's beginning to cool down here and almost instantly our taste buds are craving spicy, hot food. During the summer we were voraciously consuming watermelons and now the watermelon sits in the fridge looking at us desolately. I guess I have to figure out a spicy watermelon recipe. But back to the recipe. So this weekend we made dry plantain subzi to go with spicy sambar. And then sat in the dining room filled with sunlight to enjoy the meal.
2 raw plantains
1 tspoon mustard seeds
1 tspoon chana dal
1 tspoon urad dal
1 pinch asafoetida
1-2 dry red chillies
spring of curry leaves
1/2 tspoon turmeric powder
3/4 tsp coriander powder
1 tspoon fresh grated coconut
Salt to taste
1 1/2 tspoon oil
Steam the raw bananas for 7-8 minutes. Peel and cut them in cubes.
Heat oil in a pan and temper it with asafoetida, mustard seeds, urad dal, chana dal, red chillies and curry leaves.
Add the banana cubes and mix it well together. Then add turmeric, coriander powder. Stir gently taking care not to mash the banana. Let it cook on medium heat for 3-4 minutes. Then add salt and the fresh coconut and cook it for another couple of minutes.
Take it off heat and serve warm.
This is my entry for JFI:Banana.