aratikaya karyy

Ingredients:

2 raw bananas, peeled, cut into pieces
1 tsp mustard seeds 
1 tsp tamarind paste
1 tsp ginger-green chilli paste (coarsely ground)
few curry leaves
salt and 1/4 tsp turmeric
1/2 tsp sugar
1 tbsp oil

For Tadka/Tempering - 

2 red chillies
1 tsp chana dal (split bengal gram) 
1/2 tsp mustard seeds
1 tsp urad dal (split black gram)
1 tsp cumin seeds 
a pinch of asafoetida (hing)

Preparation:

1. Coarsely grind (preferably use mortar and pestle) 1 tsp of mustard seeds in few (1 or 2) tablespoons of water. 

2. Boil water and once it starts to bubble, add raw banana pieces. Turn off heat after 2 minutes. Cover the bowl and set aside. 


3. Heat oil in a pan and add chana dal, mustard seeds, urad dal cumin seeds and slit red chillies. Once they start to sizzle, drop curry leaves, turmeric, salt, sugar and ginger-green chilli paste. Saute for a minute and then add tamarind and mustard paste. Cook for 3 to 4 minutes on low heat and then add boiled banana pieces along with 1/4 cup of water. Gently toss to evenly coat the mustard masala to the plantain pieces.  Continue cooking uncovered on low heat until the water completely evaporates. Serve hot with rice. 

aratikaya karyy