We have a big garden in front of our home, where we have grown different types of banana plants, coconut trees etc. We have both types of banana plants – one that can be eaten after ripening and the other type which is used in cooking. The second variety is called AnbaLi keLi (Not very sure if this is also called plantain). I make chips, phodis and this ambat, papads etc with these.
This ambat is prepared very frequently at home. It is very easy to make and very less time consuming. My husband and Shilpa loves this. Here we made this with plantains.
1 cup plantain(anbaLi keLi) pieces
1 cup fresh/frozen coconut
1 tea spn coriander seeds
5-6 red chillies + 1 red chilli
1 tea spn mustard seeds
5-6 curry leaves
1/4 tea spn tamarind extract (or 2 pieces tamarind) or 2 pieces kokum
A pinch asafoetida
Peel the plantains and put them in water. Cut into bite sized pieces and cook in enough water.
Heat a little oil and add coriander seeds. Grind with coconut, red chillies and tamarind(if using).
Add the ground paste to cooked plantains. Add salt, add the kokum at this stage if using and let it boil for few minutes. Take off the heat.
Heat little oil and add mustard seeds. When they start popping, add curry leaves, asafoetida, 1 red chilli cut into pieces. Pour this seasoning over the gravy.
Serve hot with rice.
Serves : 4
Preparation time : 20mins