Aratikaya Iguru

Recipe Name

: Aratikaya iguru

Preparation Time

: 10min

Cooking Time

: 15min

Yield

:5-6

Recipe Category

: Vegetarian

Recipe Type

: Meals

Total Time

: 30min

Ingredient

: Banana

Description

:

Aratikaya iguru is very tasty curry...it goes well with rice and rotis..its easy..simple and quickly made curry...with this plantain curry v can make two dishes..one is the curry with the inner part of plantain and chetni with the skin of plantain...this Aratikaya iguru is similar to bangaladumpa iguru.

Nutrition

:

Nutrition

Ingredients

:

• plantains(aratikayalu)4
• onion1
• green chilies4
• curry leaves
• oil 3 tspns
• crushed garlic cloves 3
• redchillies 3
• chana dal 1/2 tspn
• urad dal 1/2 tspn
• mustard seeds 1/2 tspn
• cumin seeds 1/2 tspn
• turmeric powder
• chilli powder
• salt to taste

Instructions

:

1. Cut the plantains to three pieces ..and pressure cook them till one whistle..add little salt while cooking so that the pieces absorb salt...let it cool down and remove the skin.. now cut the cooked plantain pieces into small cubes....
2. cut the onions and green chillies into long slices.. Now heat the kadai with oil ..when the oil is hot enough reduce the flame to sim and add crushed garlic cloves to it and sauté it till the garlic turn slight brown in color( do not let garlic burn)...
3. now add chana dal,urad dal,mustard seeds, cumin seeds, red chilies(make single cut to red chillies) and sauté till the mustard pops..now add chopped onions,green chillies and curry leaves..sauté for 5 minutes..by covering the lid..
4. now add salt,turmeric powder and red chilli powder to onions (if we add salt,turmeric and chilli powder in tadka itself..it will spread evenly to the vegetable when added)..stir them well and add plantain slices....and stir them carefully..do not mash them..as we added everything like turmeric ,
5. salt and chilli powder in tadka itself...they will stick well to the pieces along with the oil...now cover the lid and let it cook for 10 minutes...
6. so that the vegetable absorbs the spices...stir the curry carefully in the middle...all the cooking should be in low flame only...