Mangalorean Recipes

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Green Plantain Fugath

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Ingredients

Quantity Measure Ingredients Description:
6 Medium Bananas, Green Cooking plantains. Kerala variety
A Little Tamarind for grinding
4 Flakes/Cloves Garlic (Lason, Losun) for grinding
1 Pinch Turmeric/Haldi piece for grinding.
4 Nos. Chillies Red Dry for grinding
1 Nos. Onion for grinding
0.5 Nos. Coconut (Narial) for garnishing
2 Tablespoon Cooking Oil for seasoning
1 Teaspoon Mustard Seed (Sarson) for seasoning
  As Required Salt Tlo taste

Method:

Remove the skin of the plantains/bananas, with a fine knife, or peeler.   Cut them into cubes and put them in cold water.

Put the tamarind in a little bit of water, and keep it in a small container.  It will eventually become soft, and you can then squeeze the tamarind, and take out the juice.

Scrape the coconut and keep the flakes aside for garnishing.

In the meantime, grind the masala with the ingredients kept for grinding.   When the masala is ready, take it out and keep aside.  Wash the mixe  with a little water, and keep aside.  

Pour 2 spoons of cooking oil in a cooking vessel large enough to hold the plantain pieces, and heat it.   Put mustard in it, kept for seasoning.  Iwhen it stops spluttering  put the masala in the oil and fry it.   Then add the plantain pieces after removing the water, and washing it, and removing it.   The liquid in the vessel should be a little above the plantain pieces.  As they get cooked, the pieces will expand in size.  The water will be absorbed, and you should watch that it does not dry, and the contents get burnt.  So add some hot water if needed, till the bananas are cooked.  When they are done, the dish should be more or less dry.  When the plantains are cooked, add  salt to taste and the coconut kept for garnishing.  Put the stove off, and cover it with its lid.  As it cools, more moisture will be absorbed by the banana pieces and the dish will be a dry one.

Plantains contain iron, and are a good source of nutrients.

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