Ingredients:
Tamarind – a marble sized ball
Salt to taste
Yam – 1 1/2 cups, chopped and peeled
Raw Green Plantains – 2 medium sized, peeled and cut into 1/4 inch cubes
Spice Powder:
Oil – 2 tsp
Dry Red Chillies – 2 to 3
Bengal Gram Dal – 1 1/2 tblsp
Uncooked Rice – 2 tsp
Asafoetida Powder – 1/2 tsp
Tempering:
Oil – 1 tsp
Mustard Seeds – 1 tsp
Black Gram Dal – 1/2 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few
Method:
1. Soak the tamarind in 1 1/2 cups of water for 10 minutes. Extract the juice. Add the turmeric powder and salt to the tamarind juice. Set aside.
2. In a frying pan, heat 2 tsp of oil. Fry all the ingredients for the spice powder till the dal turns golden and spices give out their aroma. Remove from heat and grind to a fine powder in a blender.
3. In the same frying pan heat 1 tsp of oil and add all the ingredients for tempering. When the mustard seeds splutter, add the yam. Saute for 1 minute and add the tamarind juice.
4. Cover pan and simmer for about 10-12 minutes. Add the chopped plantains and cook for another 8-10 minutes till all the water is absored. If a little water remains, open the pan and cook till dry.
5. Stir in the spice powder.
6. Serve hot.
