Plantain poriyal recipe (1)

INGREDIENTS:

1. Plantain - 1
2. Shredded coconut - 4 teaspoon (tsp.)
3. Turmeric powder - 1/4 teaspoon (tsp.)
4. -- Roasted and To Grind --
   1. Coriander seed - 2 teaspoon (tsp.)
   2. Cumin seed - 1/2 teaspoon (tsp.)
   3. Spit bengal gram - 1/2 teaspoon (tsp.)
   4. Dry chili - 1
5. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Split black gram - 1/4 teaspoon (tsp.)
   3. Dry chili - 2
   4. Curry leaf - 5
   5. Oil - 2 tablespoon (tbsp.)
6. Salt - as needed

PREPARATION:

1. Skin, chop the plantain into 1 inch cube. Pressure cook plantain with salt, turmeric powder  for 1 whistle and keep it aside.
2. Dry roast (until bengal gram turns golden brown) all the ingredients under section "-- Roasted and To Grind --" one by one and grind them all into a coarse powder.
3. In a pan heat 2 tablespoon (tbsp.) of oil, now add mustard seeds, black gram once mustard seeds stop splattering add black gram, 2 dry chili, curry leaf and sauté for 2 minutes.
4. Now add the cooked plantain and sauté for 1 minute.
5. Now add powdered dry ingredients and sauté for 2 to 3 minutes.
6. Now add the shredded coconut mix well and serve.

NOTES: