Aratikaya Vepudu

Ingredients

• - 300g raw banana
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp cumin seeds
• - 2 dried red chillies
• - 1 onion sliced
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 2 tbsp grated coconut
• - Salt to taste

Method

1. Prepare raw plantain: Peel 2 aratikaya (raw plantains). Cut into thin rounds and soak in water.
2. Parboil: Drain and parboil in salted water with a pinch of turmeric for 5-6 minutes until just tender. Drain well.
3. Heat oil: Heat 3 tbsp oil in a wide pan.
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. Add onion: Add 1 finely chopped onion and cook 5 minutes until golden.
6. Add parboiled plantain: Add the drained plantain rounds and toss to coat in the tempered oil.
7. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3-4 minutes.
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. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Aratikaya vepudu should be golden and slightly crispy. Serve with steamed rice and dal.