2 raw plantains, skinned and cubed
big pinch turmeric powder
1 1/2 teaspoon oil
salt to taste
1/2 teaspoon mustard seeds
1/4 teaspoon split black gram dal
1 green chillis, slit
10-12 curry leaves
pinch of asafoetida/hing
Make a coarse paste:
1 1/2 tsp mustard seeds
1 green chilli
2-3 tablespoons grated coconut
2 tablespoons water
Ava Pettina Aratikaaya Kura Preparation Method:
Take raw banana and peel some skin and leave a little layer of it so that the fruit doesn’t come out. Cut them into pieces or into slices and add them to a pan or deep vessel. Add required amounts of water and some turmeric and required amounts of salt. On a medium flame cook it so that they become soft. Don’t cook them too long.
No take the cooked banana pieces and let them cool. Once cooled add some ginger and two or three spoons of finely grated coconut and then grind them into a coarse paste and put them on a side. Take a pan and add some oil to it and add some mustard seeds and some black gram and fry them till the gram turns golden brown in color. Now add some curry leaves and a pinch of asafoetida and some green chillies that are slit vertically.
Now add these fried ingredients to the grinded paste and mix well. Put the flame on medium and cook the whole mixture for two to three minutes. Now turn off the stove and serve the dish hot in roti or in rice with rasam or sambar.