"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Plantain Curry Recipe

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This recipe for Plantain Curry, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Berrocal
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 t. vegetable oil

1 t. black or yellow mustard seed

1/4 t. asafetida (hing)

2 green plantains cut into 1/4 inch slices

12 fresh kashi leaves

1 t. Tangy Sambhar Powder

1 c. water

1 t. salt

1 T finely chopped fresh cilantro

Directions:
Directions:
1. Heat oil and mustard seeds in deep 12-inch skillet over medium-high heat. Once seed begins to pop, cover and wait until popping stops.

2. Add asafetida and lentils; stir about 30 seconds. Add plantain slices, karhi leaves and Tangy Spambhar Powder stir 1-2 minutes.

3. Stir in water and salt. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until tender. Serve sprinkled with cilantro.

 

 

 

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