Plantains are known as cooking bananas. In South India, every part of the plantain tree is useful. The tree itself is considered to be auspicious. You would know that some special happy event is taking place in a house, when you see 2 plantain trees at the entrance. We use the leaves as plate to eat from. Leaves are also used to wrap food or steam cook. My Hispanic friends were surprised to learn that we use every part of the plant. Plantain flower is used in cooking. The stem of the plantain tree is very nutritious too. Yesterday, I steamed plantain and made podimas with it. It is a simple and easy dish. I just tempered mustard seeds and green chili in coconut oil and mixed steamed plantain in it and garnished with fresh grated coconut.
Ingredients:
3 plantains
2 teaspoons coconut oil
1 teaspoon mustard seeds
1/2 teaspoon urad dal
1 pinch asafoetida
4-5 fresh curry leaves, chopped
4 green chili, chopped (adjust to taste)
salt to taste
3 Tablespoons fresh grated coconut
2 Tablespoons fresh chopped cilantro
2 Tablespoons lemon juice (adjust to taste)
Method:
1. Trim the ends of the plantain and steam cook in pressure cooker for 10 minutes. Allow to cool. Peel the skin. Crumble plantain. Keep aside.
2. Heat oil in a pan. Temper mustard seeds and urad dal. Add green chili and chopped curry leaves. Add asafoetida. Stir for 30 seconds.
3. Gently fold in crumbled plantain. Add salt and mix.
4. Turn the stove off when everything is blended.
5. Gently fold in coconut and cilantro.
6. Mix in lemon juice to blend.
Serve as a side dish.
Note:
A variation to this dish is using onion. Add chopped onion after step 2. Add 1 teaspoon turmeric powder. Omit coconut and cilantro.
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