Ethakka Curry / Plantain Curry

Ingredients (Serves 3)

1. Ethakka – 1 medium-large

Green chilies – 2, slit

Curry leaves – A few

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Salt – To taste

Water – 1.5 cup

2. Tomato – 1 medium-large, sliced

3. Grated coconut – 3/4 – 1 cup

Coriander powder – 1 tsp

Shallots / kunjulli – 3

4. Uluva podi / roasted fenugreek powder – A tiny pinch (optional)

Coconut oil – 1 tbsp

Curry leaves – A few

Method

1. Peel and slice the plantain lengthwise as shown in the picture. Put them in a vessel filled with water. Rinse well.

2. Cook all the ingredients numbered 1 in a vessel for about 15 – 20 minutes until the plantain pieces are cooked well (or you can pressure-cook them for 1 whistle instead). Open the cooker after 15 minutes or when the pressure releases. Add chopped tomato and cook for a few minutes.

3. Grind the grated coconut along with coriander powder and shallots to a fine paste.

4. Add ground coconut mixture and cook for 3 – 4 minutes.  It should have  a medium thick consistency. (If it is very thick, add 1/4 – 1/2 cup hot water and cook for a few more minutes.) Taste-check for salt. Add a tiny pinch of uluva podi / fenugreek powder and mix well. Switch off the flame. Add a tbsp of coconut oil and a few curry leaves. Serve with rice and other side-dishes.