Plantains are grown in many parts of India. We treat them as a vegetable when they’re green and starchy and as a fruit when they are ripe. In this dish, green plantains are richly flavored with sautéed curry leaves, mustard seeds, and split peas. I simmer the mixture in yogurt and coconut milk to yield a rich, smooth result, flavored with tamarind and red chiles.

—Vikas Khanna

INGREDIENTS

3 green plantains, peeled and cut into 1/2-inch rounds

2 tablespoons tamarind paste

1 teaspoon ground turmeric

1/2 teaspoon salt

1 1/4 cups water

3 tablespoons vegetable oil

8 to 10 fresh curry leaves

1 tablespoon black mustard seeds

1 teaspoon dried split peas

1 dried hot red chile pepper, halved lengthwise

Pinch of ground asafetida

1 tablespoon curry powder

1 cup unsweetened coconut milk

1/2 cup plain, lowfat yogurt, whisked smooth

Serves 4

PREPARATION

1.Place the plantains, tamarind paste, turmeric, salt, and water in a medium pot with a lid over high heat and bring to a boil. Reduce the heat to low, cover, and simmer until the plantains are tender and cooked through, 10 to 12 minutes.

2.In a medium skillet, heat the oil over medium heat and fry the curry leaves until very fragrant, about 2 minutes. Remove leaves and reserve.

3.Add the mustard seeds and split peas to the infused oil and fry until crackling, about 2 minutes. Add the dried chile, asafetida, curry powder, and the plantains with their cooking liquid and cook, stirring until well combined. Add the coconut milk and stir. Reduce the heat to low and gently add the yogurt a little at a time to avoid curdling. Stir until the sauce is thick and smooth in texture.

4.Season to taste with salt and serve warm, garnished with the fried curry leaves.

From “Flavors First: An Indian Chef’s Culinary Journey” by Vikas Khanna, Lake Isle Press, 2011

Plantain Curry with Yogurt & Curry Leaves