Total Calories: 44
1. Heat the oil (ghee) in a large nonstick wok or saucepan over medium-high heat. Add the red chili peppers, cumin, and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add, first the asafoetida and turmeric, then the plantains and salt, and cook about 2 minutes.
2. Add the water, about 1/2 cup at a time, and cook, uncovered, until the plantains are tender buy not mushy. If, after the plantains are soft, you have too much liquid left in the pan, increase the heat to high and cook until it evaporates. Transfer to a serving dish, sprinkle the cilantro on top, and serve.
VARIATION: For a creamy dish, during the last 5 minutes add about 1/4 cup coconut milk (see Kitchen Basics or store-bought) and adjust the seasonings.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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