Cuisine: Andhra Pradesh state of India
Ingredients:
Plantains / Green Banana – 2
Tamarind – big lemon-sized
Onion (chopped into small pieces) – 2
Green chilies (slit) – 2
Chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Jaggery – 1 tablespoon
Salt – as required
Pulusu vadiyalu – 5 (optional)
Oil – as required for frying pulusu vadiyalu
Seasoning:
Oil – 1 tablespoon
Mustard seed – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Fenugreek seeds – ¼ teaspoon
Dry red chilies – 2
Curry leaves – 2 sprigs
Method:
Wash the plantains and peel them. Then chop the plantains into cubes. Soak tamarind in water for 20 minutes. In a pan, put oil and fry the pulusu vadiyalu till golden brown and keep aside. In a vessel, put oil and mustard seeds. After they splutter, add fenugreek seeds. After they turn golden brown, add cumin seeds and dry red chilies. Then add curry leaves. Now add onion and green chilies. Fry till golden brown. Now add plantain banana pieces, salt, chili powder, turmeric powder and jaggery. Squeeze the soaked tamarind and extract the juice. Add the tamarind juice also. See the consistency and add a little water if required. Cook till the plantain pieces are well cooked and become soft. In the end, add fried pulusu vadiyalu and turn off the stove. Serve after cooled along with Rice.
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