When we were produce shopping before a few weeks, DH saw me buying plantains and was excited that I was going to make Bajjis. Yeah, he loves any food deep fried. He forgot about that and when the next time when I bought them, he asked “Didn’t you buy one last week. What happened to that one?” I said I put them in the kootu I made for Thiruvadhirai (a religious festival). I assured him this time the plantains will go into making bajjis, but instead I made this pepper curry. No, I didn’t break the promise, I reserved some for the bajjis, which I hope I will make soon :).
Also do check out my other recipes with Plantain, Vazhaikai Podimas and Vazhaikai Varuval.
Adapted from Mallika Badrinath cookbook
Serves – 3
Vazhaikai / Plantain – 2 small
Fresh Grated Coconut – 3 tbsp
Black Peppercorns / Milagu – 3/4 tsp
Cumin seeds / Jeera – 1/2 tsp
Water – 1 cup
Salt – to taste
Oil – 2 tsp
Mustard seeds – 1/2 tsp (optional)
Grind the peppercorns and cumin seeds into an almost fine powder in the mixie / coffee grinder. Add the grated coconut and 2-3 tbsp of water and make a smooth paste. Peel the plantains and cut them into approximately 1 cm cubes. Heat oil in a pan and splutter the mustard seeds. Add the plantains and stir for about a minute or two. Add the ground paste,salt and water and cover and cook in medium heat until done. Stir occasionally to prevent the curry to stick to the bottom of the pan. When the plantains are fully cooked, remove to a bowl and serve.