Mangalorean Recipes

Ingredients

Method

 Take required quantity of grams, wash and soak in water for one day.  The next day, tie them in a piece of cloth and hang for two days more.  
Daily sprinkle water over the bundle and keep it wet. The grams will begin to sprout then cook as follows.   Moong and chowli beans can be cooked similarly.

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 mixer/stone 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.  It will splutter, and then stop doing so.  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 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 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 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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