Mangalorean Plantain Curry
Kele Ki Subji
Why This Recipe Works
Ripe plantains provide a wonderful starchy sweetness to this Mangalorean staple. The dish is finished with a "tarka" of crackling curry leaves, adding a fragrant, professional touch to the creamy coconut sauce.
Instructions
Toast the cumin, coriander, and coconut in a dry pan until golden, then grind them into a fine, aromatic powder.
Sauté shallots and mustard seeds in oil for 6 minutes, followed by garlic and tomato wedges. Cook until the tomatoes begin to collapse.
Stir in the ground spice mix, turmeric, and chile. Add the plantain sections, coconut milk, and enough water to just cover the fruit.
Cover and simmer for 10 minutes until the plantains are tender. Finish by pouring a hot tarka of oil-fried curry leaves over the top.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
