Kele ki Sabzi ~ Spicy Green Plantain Curry with Susheela Samdaria

“There is no hidden secret to the taste of food. When you love the people around you with a pure heart, you will cook with your heart and soul,” says Susheela Samdaria, a grandmother from Chennai.
 
A family favourite, here is a recipe that is quick and easy to prepare. Green plantains are available aplenty in every season and the other ingredients are absoloute essentials in any Rajasthani home.
 

Ingredients

• Green unripe plantains: 2
• Tamarind pulp: 2 tbsp
• Coriander powder: 1 tbsp
• Chilli powder: 1 heaped tsp
• Turmeric powder: 1 pinch
• Coriander and mint leaves: for garnishing
• Salt to taste

For tempering

• Oil: 1½ tbsp
• Urad dal (husked and broken): 1 heaped tsp
• Mustard seeds: ½ tsp
• Asafoetida powder: 1 pinch
• Green chillies: 2-3; slit
• Curry leaves: 6-8

Method

1. Peel the plantains and chop into 1-inch rounds.
2. Wash well and steam with salt and turmeric powder in a pressure cooker, adding enough water to soak the plantains. When plantains are cooked, discard the water and set aside.
3. Heat the oil in a pan for tempering.
4. Add the urad dal; as it turns golden, add the mustard. As the mustard begins to pop, add the asafoetida powder, slit chillies and curry leaves.
5. Add the steamed plantains and sauté for a minute.
6. Now add the tamarind pulp, coriander powder, chilli powder, turmeric powder and salt.
7. Add a cup of water and allow to cook.
8. When the gravy has thickened in 5-7 minutes, switch off the flame.
9. Garnish with chopped mint and coriander leaves.

Note: The consistency of this dish is like a thick curry. Serve hot with rotis and as an accompaniment to a meal. The simple yet rich flavours make it ideal even for special occasions.
 
Photo Courtesy: Harmony Magazine
 

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Tagged as: Fruit recipes, Joint family, Rajasthani recipe, Side dish, Vegetarian recipes