INGREDIENTS
- Plaintain stem scale size
- Curd 1 tbsp
- Water 5 cups
CUTTING METHOD
- Peel the outer thick skin, cut into wheel shapes in 1/4" size.
- Discard the fibre, pull and twist in a circular motion from each wheel.
- Mix curd and water,Cut into small pieces and add to the curd water.
- Soak for 15 minutes, take tomato knife dip and move into circular motion and pull.
- Remaining fibres from it will come out, do it for 6 or 7 times.
FOR GRINDING MASALA
- Coconut 1 cup
- Jeera seeds 1 tsp
- Fennel seeds 1 tsp
- Coriander seeds 1 tbsp
- Cinnamon 2"
- Cloves 10
- Garlic 10 pods
- Ginger 2"
- Roasted gram 2 tbsps
- Bengal gram flour 1 tbsp
FOR GRAVY
- Onion 1 big
- Tomatoes 3 nos
- Chilly powder 1 tsp
- Turmeric 1 tsp
- Coriander powder 1 tsp
- Garam masala 1 tsp
- Salt 4 tsp
- Water 5 cups
- Coriander leaves little
- Mint leaves little
FOR SEASONING
- Oil 1/4 cup
- Mustard seeds 1 tsp
- Urad seeds 1 tsp
- Bengal gram 1 tsp
- Curry leaves few
- Hing little
METHOD
- Chop onion, tomatoes, coriander and mint leaves.
- Heat oil in a pressure cooker, add seasoning, splutter mustard seeds.
- Fry urad and bengal gram, add onion, tomatoes, turmeric and hing.
- Cook tomatoes amd mash it, drain the curd water and add the cut plaitain.
- Fry for a while and add ground masala paste, chilly powder, garam masala,and coriander powder.
- Add salt, water and stir well, cook for 3 whistles.
- Wait until the pressure settles down, open the lid.
- Garnish with coriander and mint leaves.
- Serve with chapati, roti, dosa and idly.
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