Kaccha kela imli ki sabzi recipe

Peel the plantain skin and chop them into small pieces. Soak the pieces in a bowl of water mixed with a spoon of curd to prevent blackening (oxidation) of the pieces. Also, chop ginger and green chilies into small pieces.

Heat the oil in a nonstick pan, add urad dal, mustard seeds, cumin seeds, turmeric, ginger, green chilies, and asafoetida. Once the dal turns golden brown, add the plantain pieces, and mix the ingredients well. Cook until the plantain pieces turn tender. Add tamarind pulp and mix well. Cook for 10 more minutes and add salt, red chili powder. Mix well and cook for 5 more minutes.

Garnish with coriander. Serve hot with steamed rice and ghee.