Green chilies 2
Cumin powder 1/2 tsp
curry leaves 1 sprig
Oil 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 1 sprig
1)Cut the plantain into pieces . Cook them in water for 6 -7 minutes until the pieces are 80% cooked.
Strain the water and keep aside.
2)Heat oil in a pan, then add the mustard seeds once they splutter then add the cumin seeds.
Now add the onions once they turn transparent then add the green chilies.
Add the tomatoes and salt cook them covered for 6 minutes until they turn mushy.
3)Now add the cooked plantain/aritikaya pieces to the tomato gravy.
Add the chilly powder, dhania powder, cumin powder and water (1/2 cup) to it. Cook until the desired consistency is reached.
SERVES GREAT WITH RICE AND RASAM