Recipe:<\/strong><\/p>\n 2 raw plantains, peeled, sliced into small cubes Preparation:<\/strong><\/p>\n Now in a big sautepan, add one tablespoon of oil, do the popu<\/i> i.e (fry one tsp of mustard seeds, cumin and curry leaves), then add the soaked chana dal<\/a><\/i>. Fry them in oil for few minutes. Now add the plantain cubes, turmeric, salt, coconut-greenchilli paste. Mix them thoroughly and cook them covered for about 10 to 15 minutes.<\/p>\n This curry tastes great with rice and Sambhar<\/a> or dal<\/a>. But today I prepared chapatis instead of rice. So here it is plantain curry chapatis.<\/p>\n Unripe plantain, the vegetable that belongs to banana family is a acquired taste. Like potato, plaintain cubes fried or boiled to soft taste super good. Why not, plantain is nothing but pure startch. There are several different versions of curries with plantain, as it is quite popular vegetable, particularly in South India. This curry with […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[],"class_list":["post-89","post","type-post","status-publish","format-standard","hentry","category-plantain"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/89","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=89"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/89\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFistful of Chana dal<\/a>, soaked in water for about 30 mts
\nHalf cup of fresh coconut pieces
\n5 to 8 green chillies
\nPinch of Turmeric and 1\/2tsp of salt<\/p><\/blockquote>\n![\"Plantains](\"\/mahanandi\/images\/plantain\/plantain1.jpg\")
<\/center><\/p>\n![\"Fresh](\"\/mahanandi\/images\/plantain\/plantain2.jpg\")
First soak chana dal<\/a> in water for about 30 mts. Meanwhile make a paste of fresh coconut and green chillies by adding a pinch of salt.
\nPlace of a pot of water on stovetop on medium heat, wait for it to boil. Meanwhile prepare the plantains (wash, pee l& cut). When water starts to boil, add these cut plantain cubes to water. Cook them for about 5 minutes on high heat, then pour them into a colander and discard the water.<\/p>\n![\"Plantain](\"\/mahanandi\/images\/plantain\/plantain3.jpg\")
<\/center><\/p>\n","protected":false},"excerpt":{"rendered":"