RAW PLANTAIN CURRY

Vegetables are best source of vitamins and when eaten fresh they are
very beneficial.The best form is raw(not all vegetables)in salad form.
When we take different colours of vegetables in our daily consumption
nothing like that--since there are different sources of supply of vitamins
in each colour. In India we get greens in plenty and we need not
store them as we get daily. Apart from greens the vegetables bought
fresh can be used instead of storing them for long in fridge as the
freshness is not retained long. I feel it is better to keep them after
cooking, as it is the case in many houses because they go for work and
will not have time to cook daily.
Even while cooking, some vegetables can be steamed and cooked. Example
cabbage --since it has vitamin C in it--it is not advised to cook
long to retain the full benefit.It is also anti cancerous i heard.
And at the same time I have seen my elders cooking some vegetables
to remove either the bitterness or to make it soft. Also the oil
used to make the dish will be less after the par boil.

Such vegetables are colacasia, Yam and even raw plantain and brinjal
is cooked so. When done so really they taste better.

This recipe of raw plantain is commonly prepared in our house.The name
given for such type of cooking is "SAATAALLIPPU"

RAW PLANTAIN (VAZAIKAI) 2

TAMARIND 1/4 LIME SIZE

OR TAMARIND PASTE 1TSP

HALDI 1/4 TSP

SALT

GRATED COCONUT 2 TBLSP

GREEN CHILLIES 2

OIL 2TSP

FOR TEMPERING:

MUSTARD 1/2 TSP

UDITH DAL 1/2 TSP

CHENA DAL 1/2 TSP

RED CHILLIES 2

CURRY LEAVES FEW

LG 1/4 TSP

OR 1/2 TSP WATER OF SOLID LG


CUT PLANTAIN INTO FLAT PIECES. THICKER THAN THE WAY WE DO FOR CHIPS.

THE SIZE OF EACH PIECE IS LEFT TO YOUR DESIRE.

BOIL WATER ENOUGH TO IMMERSE THE CUT PLANTAINS, ADD HALDI, SALT AND

TAMARIND AND BRING TO BOIL TILL 3/4 DONE. REMOVE AND DRAIN.ALLOW TO

COOL. IF USING TAMARIND REMOVE THE COOKED PIECES OF TAMARIND.

HEAT OIL IN A PAN ADD MUSTARD, THEN DALS CHILLY PIECES CURRY LEAVES

AND CUT GREEN CHILLIES AND FRY. ADD LG AND THE COOKED PLANTAIN.

SAUTE, ADD SALT, GRATED COCONUT AND SAUTE FOR A WHILE AND REMOVE.

THIS TASTES GOOD WITH THE SOUR TINCH.

Brinjal can be done same way. You can use 500gms brinjal in place of
plantains.