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The Vegetarian Curry Bible
Plaintain Usli
by Sunita
Pitla
by Sunita
Ingredients
Ingredients
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2 plaintains
3-4 green chillies, chopped
1/2 tsp hing
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tablespoons besan (bengal gram flour)
1/2 tsp hing(asoefetida)
1 medium tomato chopped finely
1 tablespoon chopped coriander leaves
1 sprig curry leaves
1 dry red chilli
1 tsp mustard seeds
1 sprig curry leaves
2 tablespoon coconut, shredded
Salt to taste
1/2 tsp mustard seeds
1 small onion, chopped finely
1 tsp roasted cumin-coriander powder
1 tablespoon lemon juice/tamarind juice
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
1 1/2 tbsp cooking oil
Method
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Peel the plaintains and cut them into tiny cubes.
Heat the oil and add the mustard, curry leaves, red chillies and green
chillies.
When the seasoning is ready, add the plaintain and salt to taste.
Sprinkle some water and cook covered on a low flame till the vegetable
is done.
Add the coconut and mix well.
Heat through.
Add the hing and serve with plain rice and dali thoi.
Method
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Fry the besan in a little oil till it turns light brown.
Set aside.
Heat some oil and add the mustard and curry leaves.
When they crackle, add the onions and fry till they turn brown.
Add the cumin-dhania, red chili and turmeric and fry for a minute.
Now add the besan and keep frying for 2 minutes.
Add the tomatoes and the coriander and some water to get a liquid
consistency.
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0. Add hing and serve hot with chapatis or white rice.
Add salt to taste.
Now add the lime/tamarind juice and heat through till it boils.
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