Plantain curry

A simple stir fry to go with South Indian main course. I was craving for this simple curry and only recently, I saw a fresh stock of plantain in the Indian store. Overexcited, I picked up 2 long ones. My mother used to make plantain curry in 3 forms; either adding coconut & green chilly or curry powder or tamarind & spices. I combined all the methods to come up with this yummy curry. Enjoy!

Ingredients:
Plantain (Raw banana) - 1 big or 2 medium
Tamarind Paste - 1/4 tsp or equivalent juice extracted
Curry Powder (Recipe here) - 1.5 tsp
Grated Coconut - half a tablespoon
Salt to taste
For seasoning :
Urad dal - 1 tsp
Channa dal - 1 tsp
Red Chilli - 1 broken into 2 pieces
Hing - a pinch
Curry leaves - 5
Mustard - 1 tsp
Oil - 3 tsp

Method:
1) Chop the plantain into small cubes, boil with a little water and cook covered till half done. Add the tamarind paste and salt and cook till done. It should retain its shape and not become mushy.
2) Heat oil, add the dal for seasoning. When they turn light brown, add the mustard and red chilli. When the mustard pops, add hing and curry leaves.
3) Add the cooked plantain. Sprinkle the curry powder, coconut and fry together for 2 min.
Serve hot with rice & a South Indian gravy
Tip: You can add a tsp of coconut oil finally or even use it for seasoning in the second step. I love the flavour.