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Plantain Curry Recipe

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

Barbara Berrocal
Added: Friday, July 3, 2009


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

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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