This is a very simple Tamil Brahmin recipe without onion and garlic. It is prepared with very less oil and is very healthy compared to the vazhakkai fry. It goes very well with rasam and sambar rice and is commonly served in marriages. Today we will learn how to make vazhakkai thengai curry following this easy recipe.
Peel the skin of plantain and chop it into cubes or medium sized pieces. Keep it in water to prevent discoloration.
Cook plantain in water adding salt and turmeric powder until soft but not mushy. It should retain its shape, so make sure you do not overcook it.
Once cooked, drain the water completely and keep it aside.
Heat oil in a kadai, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add red chillies, hing, green chillies, ginger and curry leaves.
Saute for 2-3 seconds and then add the cooked plantain and mix well so that it is well coated with the seasoning. Check for salt. If required add and mix well.
Then add grated coconut, mix well and remove from heat.
Delicious, easy and healthy plantain stir fry is ready to be served with rice.
Note - As raw plantain might cause stomach discomfort for some people, I have added hing and ginger. So do not omit that when preparing this curry.
Check out my another version of Plantain curry using chilli powder and vegetable curry podi.
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