Ingredients:-
Plantain thandu - 2 cup/250gms (chopped to small thin strips.)
Mustard seed - ¼ tsp
Sesame oil -2 tsp
Urad dhal - 1 tbspn
Chili - 2 (split into 2 pieces)
Grated coconut - 2 tbspn (optional)
Chili powder - ¼ tsp
Salt to taste
Turmeric - ¼ tsp
Water - ¾ or 1/2 cup (make sure the cabbage is immersed. Don’t add too much water and end up draining the water)
Curry leaves - 10 (finely chopped)
Coriander leaves - 4 (finely chopped)
Preparation method:-
Boil thandu along with turmeric, salt and little chili powder.
Once it is cooked (it will be soft when you press the pieces) use required amount of water and avoid drainning of excess water.
In a tawa/kadai add oil and mustard. When mustard splutters add the urad dhal, chili and roast it.
Add little chopped curry leaves, cooked plantain thandu, coconut, remaining curry leaves & coriander leaves fry for few minutes.
Do you know how to chop plantain thandu?
No! means don't worry here is the procedure :-)
Plantain thandu will be cylindrical. First chop the thandu to small thin circles and immerse in water (mix 1/2 tsp of curd to water so that thandu won’t become black).
While making slices remove the thread strings coming out (naar). After that cut the circle into 3 pieces and chop to thin strips and keep.
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