Thursday, April 26, 2007

Broccoli and Plantain Curry

2 small plantains peeled and cubed to 1/2"inch pieces
1 medium sized broccoli chopped to 1/2"inch pieces
4 green chillies slit
1 teaspoon cumin powder
2 tablespoons of grated coconut

For tempering:
1 teaspoon Channa daal
1 teaspoon urad daal
1/2 teaspoon mustard
pinch of asafoetida
1 teaspoon oil

(NOTE: Soak the cubed plantain in water to avoid oxidation)
In a thick bottom vessel add oil. When the oil is hot, add the tempering ingredients. Once the mustard splutters and daals turn golden, add the drained plantain and broccoli. Keep the vessel covered and mix once a while to avoid charring. Add green chillies, salt and cumin powder and mix until soft. Turn off heat when done and add coconut.
Serve curry with rotis or rice.

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