Vazhakai Masala Poriyal

Curried Green Plantain

Ingredients:
1/2 tsp turmeric powder
1 tsp salt (to taste)
3 cups (2 medium sized) peeled and sliced (1/2 inch slices) vazhakai (unripe green plantains)
1 medium sized onion, finely chopped (optional)

Grind to a paste
4 dried red chillies
1 tsp coriander seeds
1 tsp roasted bengal gram
1/2 inch stick cinnamon
1/2 tsp poppy seeds, powdered
2 tsp water

Tempering
3 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad dal
1/4 tsp asafoetida powder
1 sprig curry leaves

Method:
1. Heat 1 cup water in a pan. Sprinkle in turmeric powder and salt and bring to boil over high heat. Add plantains, lower heat and simmer for 7-8 minutes, till tender. Drain well. Set aside to cool.
2. Smear ground paste evenly over plantains.
3. Heat oil for tempering in a frying pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add onion and fry till golden.
4. Mix in plantains and fry for 1-2 minutes, stirring frequently, till well blended.
5. Remove from heat and serve as a side dish.