Aratikaya Mulakkada Iguru (Plantain Curry)Jul 13th, 2009 | By Sowjanya | Category: All Recipes, Curries & Gravies, Veg - Recipes
A series of incidents have kept me away from blogging lately. Well, to name a few… I broke my camera, fell sick, got busy at work blah blah. In a way I’m happy to fall sick. Any guesses whats the good part about it?? Oh! Yes hubby dear cooking dinner and me enjoying the delicious dishes. Although, he does’nt know how to cook I must say he did quite a good job and I’m proud of him. Well, things have come back to normal but since I’m still recovering and want to spend less time in the kitchen, I decided to fix something with minimal ingredients for dinner.As I tweaked into the refrigerator, I happen to find plantains lying around and realised its been ages I stopped cooking a curry with plantain,since hubby dear is not a big fan of them. But I decided to give it a try one more time and he liked it. It’s a simple and delicious gravy dish that goes well with hot rice or rotis. I also add hard boiled eggs to this curry when I do not find fresh drumsticks in the grocery stores here.Ok, now lets take a peek at the recipe.
Note: Since plantains turn black after they are peeled and cut, I usually set aside a bowl of water mixed with 3 tbsps of curds (plain yoghurt) and throw in the cut plantain pieces into it to prevent from discoloring till I add them to the curry.
2 Plantains/aratikaya (Peel, cut into small cubes and set aside)
2 Drumsticks/mullakada (cut into 2 inch pieces)
3 medium onions (about 2 cups finely chopped)
¼tsp mustard seeds (avalu)
½ tsp cumin seeds (jeera)
¼ tsp turmeric powder
3 tbsps cooking oil
10-12 curry leaves
1 tsp chilli powder (adjust)
1 ½ cup water
1 cup warm milk
1/4 tsp garam masala powder (adjust)
3 tbsps chopped fresh coriander leaves for garnish
- Heat oil in a deep bottomed vessel or kadhai. On low flame add mustard seeds, cumin seeds and let them splutter. Add chopped onions, drumsticks, curry leaves and salt. Increase the flame to medium and fry till the onions are soft and light golden brown in color, stirring in between taking care not to burn them.
- Add chilli powder, and plantain pieces. Mix well. Cover and cook on medium flame for 3-4 mts stirring occassionally.
- Add water, bring to boil then reduce the flame to medium low. Allow to cook till the plantains turn soft and all the water is absorbed.
- Now add warm milk to the curry and cook till the curry reaches desired gravy consistency.
- Adjust salt and just before turning off the flame, add garam masala, chopped coriander leaves. Mix well and turn off the flame.
- Serve hot with steamed rice or chapattis/rotis