ARATIKAYA KOBBARI PAALU | PLANTAIN IN COCONUT MILK

Cuisine: Andhra Pradesh, India

INGREDIENTS:

Plantains (green banana) – 3

Onions (chopped) – 4 medium

Green chilies (slit) – 6

Water – 1 cup

Oil – 2 tablespoons

Mustard seeds – ¼ teaspoon

Cumin seeds – ¼ teaspoon

Curry leaves – 2 sprigs

Salt – as required

Turmeric powder – ¼ teaspoon

Coconut milk – 1 cup

METHOD:

1. Peel the plantains and chop them into small pieces. Keep them in water to prevent them from blackening.

2. Heat a clay pot and add the oil. Add the mustard seeds and cumin seeds. Once they start to crackle, add the curry leaves and green chilies.

3. Fry for a minute, then add the onion. Sauté until the onion becomes pink and soft.

4. Remove the chopped plantains from the water and add them to the pot. Add the salt and turmeric powder.

5. Add water and cover the pot with a lid. Cook until the plantains become soft.

6. Add the coconut milk and let it cook for a minute. Turn off the stove.

7. Serve warm with rice, or let it cool and serve.