Method • 1/2 tsp turmeric powder

method • 1/2 tsp turmeric powder

IndianOtherEasy30 minBy Northstar

Ingredients

Servings

1. Peel the plaintains and cut them into tiny cubes. • Salt to taste
2. Heat the oil and add the mustard, curry leaves, red chillies and green
3. When the seasoning is ready, add the plaintain and salt to taste. 1. Fry the besan in a little oil till it turns light brown.
4. Sprinkle some water and cook covered on a low flame till the vegetable 2. Set aside.
5. Add the coconut and mix well. 4. When they crackle, add the onions and fry till they turn brown.
6. Heat through. 5. Add the cumin-dhania, red chili and turmeric and fry for a minute.
7. Add the hing and serve with plain rice and dali thoi. 6. Now add the besan and keep frying for 2 minutes.
7. Add the tomatoes and the coriander and some water to get a liquid
8. Add salt to taste.
9. Now add the lime/tamarind juice and heat through till it boils.
10. Add hing and serve hot with chapatis or white rice.
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