Learn how to make a simple and easy dry curry recipe popularly made in many coastal Andhra households. It is a process where we cook any vegetable in a mustard paste which add an extra zingy flavor.
By Siri Pulipaka
Learn how to make a simple and easy dry curry recipe popularly made in many coastal Andhra households. It is a process where we cook any vegetable in a mustard paste which add an extra zingy flavor.
Plantain Curry in Mustard Paste
- Total Time: 25 mins
Description
Learn how to make a simple and easy dry curry recipe popularly made in many coastal Andhra households. It is a process where we cook any vegetable in a mustard paste which add an extra zingy flavor.
Ingredients
Scale
- 2 raw bananas, peeled, cut into pieces
- 1 tsp mustard seeds
- 1 tsp tamarind paste
- 1 tsp ginger-green chilli paste (coarsely ground)
- few curry leaves
- salt and 1/4 tsp turmeric
- 1/2 tsp sugar
- 1 tbsp oil
For Tadka/Tempering
- 2 red chillies
- 1 tsp chana dal (split bengal gram)
- 1/2 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1 tsp cumin seeds
- a pinch of asafoetida (hing)
Instructions
- Coarsely grind (preferably use mortar and pestle) 1 tsp of mustard seeds in few (1 or 2) tablespoons of water.
- Boil water and once it starts to bubble, add raw banana pieces. Turn off heat after 2 minutes. Cover the bowl and set aside.
- Heat oil in a pan and add chana dal, mustard seeds, urad dal cumin seeds and slit red chillies. Once they start to sizzle, drop curry leaves, turmeric, salt, sugar and ginger-green chilli paste. Saute for a minute and then add tamarind and mustard paste. Cook for 3 to 4 minutes on low heat and then add boiled banana pieces along with 1/4 cup of water. Gently toss to evenly coat the mustard masala to the plantain pieces. Continue cooking uncovered on low heat until the water completely evaporates. Serve hot with rice.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side
- Cuisine: Indian
