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TOMATOES AND PLANTAINS
(serves 6)
•
8 plantains, peeled and cut in 1 inch chunks
• 2 teaspoon salt
• ghee for deep frying
• 8 large tomatoes
• 1 Tablespoon amchur (mango powder)
• 6 Tablespoon ghee
• 1 teaspoon cumin seed
• 1/2 teaspoon crushed chilis
• 1 1/2 Tablespoon ground coriander
Cut tomatoes in quarters or eighths. Boil plantains in water until they are bright yellow and slightly tender. Test by piercing with a sharp knife. Drain plantains. Heat ghee for deep frying and deep fry plantains until they are golden brown. Remove. Heat 6 Tablespoon ghee and add cumin seeds. When cumin browns, add crushed chili peppers. When chilis are brown, add tomatoes. Cook until soft and semi-liquid. Add plantains, salt and spices and keep cooking until tomatoes form a nice sauce and plantains are tender. Cover and cook on a low flame, stirring occasionally to prevent sticking or burning.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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