Hot and Sour Plantain
An easy-to-prepare, tongue-tickling side dish that makes a welcome accompaniment to a rice and dal, or curd rice.
Course: Side Dish
- Tamarind 3cm round lump
- Curry plantains 2, medium sized
- Red chillies 4-5
- Coriander seeds 2 teaspoons, heaped
- Fenugreek seeds ½ teaspoon, scant
- Black pepper corns 1 teaspoon
- Asafetida powder ¼ teaspoon
- Salt to taste
- Oil 3 tablespoons
- Mustard seeds 1 teaspoon
- Curry leaves A few
Soak the tamarind in ¼ cup of water and extract the juice. Peel and cut the plantain into 1.5 cm cubes.
Roast all the ingredients, from chillies to pepper corns with few drops of oil. Add asafetida powder, mix and remove from heat. Cool slightly and grind into a coarse powder (I use the Panasonic Super Mixer Grinder).
Heat the oil in a fry pan, preferably non-stick. Add mustard seeds. When they splutter add curry leaves, followed by plantain pieces. Add salt and little water. Cover and cook till it is half cooked. Add tamarind juice, increase the heat and cook uncovered till all the liquid is evaporated. Add the ground spice paste and cook stirring on medium heat till the plantain pieces are roasted.