- 8 unripe plantains
- 3 tbsp oil
- 0.5 tsp cumin seeds
- 12 black peppercorns
- 1 large onion, finely chopped
- 1.75 inch ginger, peeled and grated
- 4 cloves garlic, crushed
- 1 green chili, very finely chopped
- 3 large ripe tomatoes, chopped
- 1 tbsp tomato paste
- 0.3 tsp turmeric powder
- 0.5 tsp chili powder
- 0.75 tsp salt
- big bunch of cilantro (3 oz), chopped
- Cover the plantains in a pan with cold water and bring to a boil on medium heat. Boil for around 10 minutes until they're tender and a knife runs through easily. Drain, saving some liquid, and set aside.
- Heat the oil on medium heat, add the cumin and peppercorns, then fry for around 30 seconds until you can smell them. Add the onions and fry for 8 to 10 minutes until golden, then add the ginger, garlic, and chili to fry for a couple minutes.
- Add the tomatoes and paste, then cover for about 5 minutes until the tomatoes start breaking down and mixing together. Mix in the spice powders.
- Chop the plantains into 1.75 inch chunks and discard the skins. Add the flesh to the pan, cover, and cook for 5 minutes. Mash and optionally add some of the saved liquid to get a creamy consistency.
- Taste and adjust spices as necessary, then stir in the cilantro.
Part of #Recipes.
From Meera Sodha's Made in India.