Plantain/ Raw Banana 1
Tamarind 1 inch sized ball
Jaggery (grated) 2-4 tbsps
Green Chilli 1
Red Onion 1 small
Cumin Seeds 1 tsp
Curry Leaves 6
Asafoetida a pinch
Salt to taste
Method of preparation:
Remove ends, skin and chop plantain into large chunks.
Add these large chunks to water and boil for 15 minutes or until the plantain is just cooked.
Cool the cooked plantain to room temperature, discard the excess water and mash the plantain thoroughly.
Soak tamarind in a cup of water and microwave for a minute.
Squeeze the tamarind into pulp and discard the veins.
Peel, wash and finely chop onion.
Clean, wash and tear curry leaves.
Remove stem, wash and finely chop green chilli.
In a mixing bowl, add cumin seeds, asafoetida, curry leaves and salt.
Crush them a little and add green chilli, onion, jaggery, tamarind extract, mashed plantain and 4 cups of water.
Mix all the ingredients and adjust all the seasonings (jaggery, salt, tamarind).
Give it a quick stir and serve with rice.
Notes: Don’t overcook plantain.