Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 4 medium green plantains and cut them into 1-inch thick rounds, then immerse them in a bowl of water to prevent browning.

2. 2

   Heat 3 tablespoons of coconut oil in a clay pot over medium heat, then add 0.5 teaspoon of mustard seeds and 0.25 teaspoon of fenugreek seeds, allowing them to splutter.

3. 3

   Add 1 finely chopped medium onion, 2 slit green chilies, and 10-12 curry leaves to the clay pot and sauté until the onion turns translucent, which takes about 5 minutes.

4. 4

   Stir in 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant, then add 1 finely chopped medium tomato, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1.5 teaspoons of coriander powder, and 1 teaspoon of cumin powder, cooking until the tomato softens and the oil separates, approximately 7 minutes.

5. 5

   Drain the prepared plantain pieces and add them to the pot along with 1 cup of water, 1 teaspoon of salt, and 2 tablespoons of thick tamarind pulp, bringing the mixture to a gentle simmer.

6. 6

   Pour in 1 cup of thick coconut milk, stir gently, then cover the clay pot and let the curry slow-cook over low heat for 20-25 minutes until the plantains are tender and the gravy has thickened to your desired consistency.

7. 7

   Stir in 0.5 teaspoon of garam masala and garnish with 0.25 cup of fresh coriander leaves before serving the Matti Panai Vazhaikkai Mandi hot with rice or flatbreads.