This recipe had been lying in my drafts for a long time now, but did not get to post it for one reason or the other. Now that we are getting close to the end of the year, I wanted to clear the posts in my drafts and make way for the new ones.
The recipe for this has been adapted from Indira’s Moong Bean Plaintain curry. I love cooked plantain and also cooked moong beans, but hitherto this recipe I had no idea of combining them together for making this delicious curry. I chose Azuki bean/Red Chori instead of Moong bean and made little changes to the masala. This goes well with rice chapathis or Rotis.
Recipe Source: Adapted from Moong Bean Plaintain curry
- 1 plantain (raw banana), peeled and cubed
- 1 cup red chori/Azuki beans (soaked in water overnight) (best if sprouted)
- 4-5 green chillies
- ¼ cup of shredded coconut (fresh/frozen)
- 1 Tbsp tamarind paste
- 1-2 Tbsp chopped coriander leaves (garnish)
- mustard seeds
- Jeera/Cumin seeds
- Asafetida a pinch
- few pieces of dried red chillies
- Curry leaves
- Soak the red chori beans overnight in enough water. (Sprouting is also a good idea)
- The next day pressure cook it, but make sure not to overcook and mash it.
- Meanwhile peel and cut plantain into bite size pieces and cook it separately on stove top.
- Grind the coconut along with green chillies, salt and tamarind making a paste.
- Heat a big pan and add the cooked red chori beans, banana and coconut masala paste. Continue to cook, letting it to blend together.
- Prepare a seasoning of oil, mustard seeds, cumin seeds, curry leaves, red chillies and asafetida.
- Add this to the curry and immediately cover with lid and turn off heat.