Plantain curry

Name: Plantain curry
Yield: Serves 4
Cuisine: India
Ingredients: 1.25 ml/¼ tsp black mustard seeds; 1.25 ml/¼ tsp cumin seeds; 1.25 ml/¼ tsp nigella seeds; 2.5 ml/½ tsp ground cumin; Plain Boiled Rice or warm Indian bread, to serve; 6-8 fenugreek seeds; 1.25 ml/¼ tsp fennel seeds; 1 fresh green chilli, chopped, (deseeded if preferred); 1.25-2.5 ml/¼ -½ tsp chilli powder; 45 ml/3 tbsp mustard oil; 2 medium potatoes, about 225 g/8 oz; 5 plantains; 2.5 ml/½ tsp ground turmeric; 2.5 cm/1 in piece of fresh root ginger, minced (ground) or finely chopped; 3.75 ml/¾ tsp salt, or to taste; 2.5 ml/½ tsp garam masala; sprigs of fresh coriander (cilantro), to garnish; 75 g/3 oz fresh ripe tomato, skinned and chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In eastern India, plantains are very popular in curries or dusted with ground spices as a vegetable side dish. The earthy, squash-like flavour of the plaintain, mixed with a variety of seeds, roots and spices, gives this curry, Kaach Koler Kari, a delightfully different flavour, perfect for a quick dinner for family and friends. When shopping, plantains are occasionally referred to as ‘raw’ or ‘green’ bananas.

Ingredients

Asia
India
East India
Side dish
Vegan
Gluten-free
Spicy

Ingredients

Method