Swany Aunty's Simple and Best Plantain Curry (Balekayi Palya)

Ingredients:

Raw Plantain - 2
Onion - 1 medium
Ginger Garlic Paste - 1/2 tsp
Tomato - 2 small
Red Chilli Pd - 1tsp
Dhaniya Pd - 1 tbsp
Turmeric - 1/2 tsp
Cilantro
Salt as needed

For tempering:
Oil - 2-3 tbsp
Mustard - 1/4 tsp
Cinnamon - 1 inch
Chana Dal -  1tbsp
Curry Leaves - few

Method:

Peel the skin and chop plantain into small pieces.

Heat oil in a kadai and start the tempering with the ingredients mentioned under tempering.
(Aunty's Tip: You can fry chana dal first and keep it aside and add it to the curry at the end for a crispy texture)

Add onion and fry. Once translucent, add ginger & garlic paste. Fry till the raw smell goes.

Add Tomato and fry till mushy.

Add Salt, Chilli Pd, Turmeric and Dhaniya Pd.and simmer for 5 mins.

Add chopped Plantain, 1/4 cup water, Check the salt and mix and cook till plantain is soft.

Sprinkle chopped Cilantro.

Goes well with chapathis.

Monika's Choley

Soak Chaney now

Boil them tomorrow morning without salt but with a pouch of tea leaves or two tea leaf bags. After one whistle on high cook on sim for 8mins.

In a bowl mix salt, 

Chana masala ( I use MDH), 

coriander pwd, 

red chilli pwd, 

chunky chat masala pwd, 

two pinches of garam masala, 

ground ginger and garlic 

slit green chillies if u want, 

ground roasted cumin seeds, 

ground black pepper 

a pinch of sugar. 

Mix all this in water. 

In an open pan add oil this takes little more than regular 

once heated add the mixture of masala mixed in water to hot oil. 

Cook for 5 mins till oil comes up and water evaporates on high heat. 

Now add fried onions and very small chopped tomatoes. 

Again sauté for good 5 mins in high heat until tomatoes melt in masala. 

Now add boiled Chaney and mix well. 

Cover and cook for 10 - 15 mins in medium to low heat. 

Garnish with coriander leaves and serve