Plantain Tomato Curry

6 Aug

Plantain Tomato Curry.

Plantain is peeled and chopped into small pieces. Chopped plantain is fried till it turns brown. Tomato is chopped up and added to the pan along with spices. Serve plantain tomato curry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Plantain Tomato Curry


Plantain 2 Medium Size
Tomato 2
Tamarind 1 inch Piece
Red Chili Powder 1/2 tsp
Garam Masala 1/2 tsp
Cilantro few Sprigs
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove ends, remove the thick skin and chop the plantain into small pieces.
Wash and finely chop the tomato.
Wash and finely chop the cilantro.
Soak tamarind in water for few seconds and extract all the juice.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped plantain.
Fry till plantain cooks and start to brown.
Add tomato in the middle of the pan, add tamarind extract and salt.
Cook till tomato is soft, stir in garam masala powder and red chili powder.
Fry for a minute, stir in chopped cilantro and remove from heat.
Serve plantain tomato curry with steamed rice or with roti.
Notes: Make sure plantain is cooked well before removing from heat.

Suggestions: If plantain is not cooked well, put it back on heat, add a tsp of oil and fry till done or cook covered till done.
Variations: Check other recipes with plantain here.
Other Names: Plantain Tomato Curry.

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