This plantain curry can be a tasty alternative to non-vegetarian dishes

Plantains that are easily available in our backyards is an excellent source of vitamins and minerals. Moreover, it contains a unique type of fibre and lots of anti oxidants too. As plantains are store houses of vitamin C, it helps in boosting immunity.

Besides, the vitamin B6 reduces the risk of heart diseases. This curry is so delicious that you wouldn’t need fish or meat dishes to make your lunch extra special. Here is the recipe.

Ingredients
2 raw plantains
1 cup shallots (chopped)
1 tbsp ginger (chopped)
1 tbsp garlic (chopped)
4 green chilies
Curry leaves
½ tsp turmeric powder
½ tsp chili powder
For the gravy
½ cup grated coconut
15 shallots
¾ tbsp coriander powder
½ tsp turmeric powder
¼ tsp pepper powder
1 tbsp Kashmiri chili powder
1 tbsp coconut oil
For the tempering
1 tbsp coconut oil
1 tsp mustard seeds
2 tbsp shallots
Curry leaves
4 dried chillies

Preparation
Heat coconut oil in a pan
Sauté the shallots
When they turn brown in colour, add the grated coconut
Sauté well
Now add coriander powder, turmeric powder, pepper powder and Kashmiri chili powder
Sauté until everything is cooked well
Turn off the flame and allow this mixture to cool down
Transfer this into a mixer jar
Blend into smooth masala paste
Soak the plantain pieces in some water mixed with turmeric powder
Heat coconut oil in an earthen vessel
Sauté the shallots, ginger, garlic, curry leaves and green chilies
Into it add chili powder and turmeric powder
Mix well
Add the plantain pieces
Pour half cup water too
Cook the plantains by stirring occasionally
Now add the coconut masala paste
Add some water too
Cook until the gravy boils nicely
Meanwhile, heat coconut oil in another pan
Splutter the mustard seeds
Roast the shallots, curry leaves and dried chilies
Pour this tempering into the curry
Mix well
Close the lid and keep the curry aside for a few minutes
Delicious raw plantain curry is ready.