Wednesday, April 11, 2007

Aratikaya Avapindi kura (Raw Plantain with Mustard powder sabji)

Aratikaya Avapindi kura (Raw Plantain with Mustard powder sabji)

Every trip from India there are few things I always make sure I get and those include home made masala's. There is something very special in these no matter even if you replicate the recipe with the same proportions and ingredients it still never comes close to mom's.Packing/last day in India is a huge commotion, all the home made masala's not just mom's but mom's friends,in-laws and extended family keeps pouring in and then there is my dad who is all tensed because of the fact that I have exceeded my suitcase weight limit. All the masala's are packed and stored strategically in different suitcase,just in case customs folks ask to toss stuff from one suitcase.Its a memorable event in itself. I am sure this is the same case with most folks.

Todays recipe uses one of these home made masala,its called Avapindi, a mixture of mustard seeds,Methi/fenugreek, salt and r.chili powder.This is the same powder used to make Andhra famous pickles.Unfortunately I do not have the exact measurement at the moment, will update once I get the recipe from mom.Again weekday cooking for me has to be simple and the thumb rule is it cannot exceed 30 minutes from start to finish including cleaning up ,and yes this sabji does fall into the 30 minutes category.Only time it takes is the time to pressure cook. Once cooked just add thadka and one yummy dish is ready to be relished.
This sabji has a unique taste,Avapindi(mustard/fenugrrk powder) add's a very bitter taste and this is complimented by adding 2 tbsp lemon juice and the result is a very delicious

2 raw plantains (aratikaya)
2 tbsp ginger finely cut
6-8 curry leaves
1 tspn Jeera
1 tspn mustard seeds
1-2 tbsp of Avapindi/mustard powder
1 tspn Urad dal
pinch of hing
1 tspn Haldi
salt according to taste
2 tbsp of lemon juice

1. Pressure cook Plantains with skin on for about 3 whistles.Once done let is cool for a minute or 2 and the deskin the plantains.
2. Heat 1 tbsp of oil in pan add jeera,urad dal, mustard seeds, ginger, curry leaves, hing.
3. Once mustard seeds start to splutter add deskinned Plantain,haldi,salt and avapindi
4. Use potato masher to mix all the above stuff, add a little water if the consistency seems to thick
5. cook for a minute or two
6. Remove from heat add lemon juice and mix well.Garnish with coriander

Serve hot with rice


Asha said...

I recently started cooking with Plantains.I love it,thanks for this recipe.

Anonymous said...

Hi thanks for the new recipe. But u did not avapindi in the ingredients. How much should I put.... thanks in advance.

Sreelu said...

Aww thanks for pointing it out, modified the post. Add about 2-3 tbsp.
Thanks again.

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