I joined the Great Vega'N Vegetarian project some time ago. I noticed that Cynthia had written a post about steamed plantains for breakfast. It took me back to a time (and place, more importantly) when plantains were easily available. As a child, I don't remember having eaten steamed plantains. I ate them as an adult when someone told me they made for an ideal breakfast.
This dish, however, is one that my mother dished out whenever she could lay her hands on the nendrampazham. A very typically konkani dish that is sweet, spicy and sour, all at once. I asked a colleague to get me half a dozen of these plantains and when he did, I made this.
4 Ripe Plantains (Nendrampazham/Rajali Keli), peeled and diced
3-4 tbsp Coconut
2-3 Green Chillies, finely chopped
1 tbsp Jaggery, grated
2-3 tbsp Coriander Leaves, chopped
2 tsp Tamarind Paste
Salt to taste
For the tempering:
2 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
1/2 tsp Turmeric Powder
In a pan, heat the oil and add the mustard seeds. When they splutter, add the asafoetida and the turmeric. Add the green chilli and the diced banana pieces and fry for a couple of minutes. Add the rest of the ingredients and cover and cook for 4-5 minutes. Remove the cover and allow the banana pieces to caramelize a bit.
Enjoy this dish for breakfast or as a tea time snack. I can't seem to ever have enough of this. Let me know what you think.