Raw plantain -1
Yogurt- 1 cup
Coconut Milk- 1 cup
Blend to a paste:
Grated coconut – 1 cup
Cumin seeds /Jeera – 1 tsp
Green chilli -3
Curry leaves- 10
Mustard seeds- 1 tsp
Cumin- 1 tsp
Ginger- 1 tsp
Turmeric- 1 tsp
Coconut oil – 4 tbsp
Curry leaves – 15
Asafotedia- 1 tsp
Salt- 1 1/2tsp
Peel the skin and cut all the vegetables into 2 inch long pieces.
Using warm water grind/blend all the ingredients under ‘blend to a paste’ till it forms a smooth paste.
Parboil the vegetable pieces with ½ tsp turmeric, ½ tsp salt and 1 cup water until half done. Do not overcook the vegetables.
In a saucepan heat 3 tbsp of coconut oil. Add ½ tsp jeera, ½ tsp mustard seeds, ½ tsp turmeric, ½ tsp asafotedia, 1 tsp ginger and 10 curry leaves. Let the mustard seeds splutter and roast.
Next add the vegetables and sauté for five minutes. Add ground paste and cook for a few more minutes.
Add coconut milk and 1 cup water. Add yogurt. Check for salt.
Lastly, season the dish by heating a small pan, add remaining coconut oil, ½ tsp mustard seeds, ½ tsp cumin seeds, ½ asafotedia, 5 curry leaves. Let the spices splutter and pour at once into the curry and turn off the heat.
Serve with steamed rice and papadum.