Another recipe from the south of the Vindhyas..the Indian subcontinent has enough recipes to keep me happy in my kitchen forever! I was looking for a plantain recipe that would go well with rice, but would not involve any deep frying.
– 2 medium plantains, raw
– 1/4 cup yellow Indian lentils (toor/arhar daal)
– 1/4 cup white Indian lentils ( urad dal)
– 2 dried red chillies, whole
– 1 tbsp whole coriander seeds
– 1tsp fennel seeds
– 1 pinch asfoetida powder
– 1tbsp sesame oil
– 2 tbsp lime juice
– salt to taste
– 1 tbsp chopped cilantro
– Nuke the whole plantains in the microwave. I put them in a grocery bag, add a couple tablespoons of water, and use the potato settings to cook them. The plantains should be firm but completely cooked..you can test them by pushing a toothpick through them.
– Dry roast the lentils and all the spices in a skillet over medium heat. When well browned, grind them in a coffee grinder.
– Peel the plantains and shred them, using the biggest holes in the grater.
– Mix together the shredded plantains, the spice mixture, salt, sesame oil, lime juice, and cilantro. Serve.
I'm guessing the podi is used as a topping for rice, but it would make a great stuffing for any kind of wrap or pocket sandwiches.