Aratikaya Kura - Spicy Plantain Curry

Ingredients

• 4 ripe plantains, peeled and sliced (500g) 4 ripe plantains, peeled and sliced (500g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and green chilies. Sauté for a minute.
4. 4.
   Add tomato puree and cook until the oil separates.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. 6.
   Add the sliced plantains and coat them with the spice mixture.
7. 7.
   Cover the pan and cook on low heat for about 15-20 minutes, or until the plantains are tender.
8. 8.
   Sprinkle garam masala and garnish with fresh cilantro leaves.
9. 9.
   Serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and black spots. They should be firm but not overly ripe to maintain their shape during cooking.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or chopped fresh chili peppers.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To make the curry creamier, you can add a tablespoon of coconut milk or cashew paste towards the end of cooking.

Serving advice

Serve Aratikaya Kura hot with steamed rice or Indian breads like roti or naan. It pairs well with a side of yogurt or raita to balance the spiciness.

Presentation advice

Garnish the Aratikaya Kura with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian-style bowl or plate to enhance the visual appeal.