“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
- Peel the plantains and chop into 1-inch rounds.
- 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.
- Heat the oil in a pan for tempering.
- 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.
- Add the steamed plantains and sauté for a minute.
- Now add the tamarind pulp, coriander powder, chilli powder, turmeric powder and salt.
- Add a cup of water and allow to cook.
- When the gravy has thickened in 5-7 minutes, switch off the flame.
- 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
| Part-1 of this post is an interview with Susheela Samdaria, a Rajasthani Granny from Chennai. First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers. |
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