Arati Kaya Kura

Ingredients:

2 raw plantains, skinned and cubed

big pinch turmeric pwd

1 1/2 tsp oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/4 tsp split black gram dal

1 green chillis, slit

10-12 curry leaves

pinch of asafoetida/hing

Make a coarse paste:

1 1/2 tsp mustard seeds

1 green chilli

1″ ginger

2-3 tbsps grated coconut

2 tbsps water

1 Add a cup of water to the cubed plantains along with turmeric and salt and cook till soft but not mushy. While the plaintains cook, prepare the paste and keep aside.
2 Heat oil in a vessel, add the mustard seeds and let them pop. Add the gram dal, and let it turn golden brown, then add the curry leaves, green chilli and asafoetida.
3 Immediately, add the cooked plantain pieces and combine. Adjust salt.
4 Add the ground mustard paste and combine. Cook for 2 mts before turning off the heat.
5 Serve aratikaya kura with hot rice.