Aratikaya Vepudu

Method

1. 1

   Prepare raw plantain: Peel 2 aratikaya (raw plantains). Cut into thin rounds and soak in water.

2. 2

   Parboil: Drain and parboil in salted water with a pinch of turmeric for 5-6 minutes until just tender. Drain well.

3. 3

   Heat oil: Heat 3 tbsp oil in a wide pan.

4. 4

   Make tempering: Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden. Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add onion: Add 1 finely chopped onion and cook 5 minutes until golden.

6. 6

   Add parboiled plantain: Add the drained plantain rounds and toss to coat in the tempered oil.

7. 7

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3-4 minutes.

8. 8

   Fry until golden: Cook on medium-high heat 5-6 minutes tossing frequently until plantain rounds are golden and slightly crispy at the edges.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Aratikaya vepudu should be golden and slightly crispy. Serve with steamed rice and dal.