Plantain Curry in Mustard Paste

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

Raw Banana (Plantain) Curry in Mustard Paste

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
 
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Cook Time
Total Time
 
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.
Author:
Recipe Type: Side
Cuisine: Indian
Ingredients
  • 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 ¼ tsp turmeric
  • ½ tsp sugar
  • 1 tbsp oil
For Tadka/Tempering
  • 2 red chillies
  • 1 tsp chana dal (split bengal gram)
  • ½ tsp mustard seeds
  • 1 tsp urad dal (split black gram)
  • 1 tsp cumin seeds
  • a pinch of asafoetida (hing)
Instructions
  1. Coarsely grind (preferably use mortar and pestle) 1 tsp of mustard seeds in few (1 or 2) tablespoons of water.
  2. Boil water and once it starts to bubble, add raw banana pieces. Turn off heat after 2 minutes. Cover the bowl and set aside.
  3. 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 ¼ 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.
 

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