Friday, March 22, 2013

SCRAMBLED PLANTAIN



2 firm raw bananas
(steamed with skin  & keep aside )
1 tbsp cashew nuts fried
Oil for cooking
2 tbsp coconut grated
1 tsp ghee
Salt to taste

A:
½ tsp mustard seeds
1 tsp split dhall
¼ tsp cumin seeds
2 dried chilly broken
1 stalk curry leaf

B:
1 onion chopped
1 red chilly chopped
1 green chilly chopped
Ginger chopped
Turmeric powder

METHOD:

Peel off skin & grate the plantain.

Heat up oil add “A”, once it splutters,
add “B” & saut√© for 2 minutes.

Add grated bananas, salt & coconut stir well.

Add ghee & cashew nuts, mix well.

Scrambled plantain is ready to serve.

2 comments:

  1. Cashewnuts would add a nice crunch to the dry curry. would love this with rasam and rice.
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