Ingredients:

2 raw banana/ plantain / pachakaya
3/4-1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tbsp garlic, crushed
2 sprig curry leaves
1/2 cup + 2 tbsp grated coconut
1/2 tsp fennel seeds
1 garlic clove
2 green chillies
1 tsp mustard seeds
3 dry red chillies
salt to taste
2 tbsp coconut oil

Preparation:

1. Peel and chop plantain into small pieces.
2. Grind together 1/2 cup grated coconut, fennel seeds , green chillies and a garlic clove to a coarse paste adding little water and keep it aside.
3. In a manchatty/ pan, add chopped plantain, chilli powder, turmeric powder, pepper powder, crushed garlic, few curry leaves, salt and 1 1/2 cup water and mix well and cook it covered for 10-15 minutes at medium flame.
4. Then add ground mixture to the cooked plantain and mix well. Add 3/4-1 cup of water, mix well and boil well. Adjust the salt and switch off the flame.
5. Heat oil in a pan and splutter mustard seeds. Add dry red chillies, 2 tbsp grated coconut and curry leaves and fry till golden and crispy.
6. Pour this tempering over the curry and mix well. Serve hot with rice…

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