Cilantro 1 cup packed
Ginger 1 inch piece
Green Chiles 2
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Salt to taste
Oil 1 tsp
Method of preparation:
Remove ends, chop off the skin and cut the plantain into small cubes.
Soak them in water until needed to avoid blackening.
Wash and roughly chop cilantro.
Peel and roughly chop ginger.
Remove stems, wash and roughly chop green chiles.
Grind chopped cilantro, ginger, green chiles and salt into coarse paste enough water.
Heat oil in a pan, add urad dal, mustard seeds, cumin seeds and asafoetida.
When dal changes color, add plantain cubes, cilantro green chile paste and about half a cup of water.
Cook covered on low flame until the plantain is soft.
Uncover and stir fry to remove any excess moisture.
Serve hot with steamed rice.
Notes: If plantain doesn’t feel soft while cutting, first microwave the plantain cubes soaked in water until cooked.