💾 Archived View for breadpunk.club › ~librekrsnahkitchen › quick_recipes › matoke_sabji.gmi captured on 2023-04-19 at 22:33:06. Gemini links have been rewritten to link to archived content
⬅️ Previous capture (2021-11-30)
-=-=-=-=-=-=-
Thursday, 23 Sept 2021
Hi.
I prepared matoke sabji for my last Ekadashi. It's actually been a while since
I ate matoke. For the last few months, I stuck with french fries for lunch on
Ekadashis. So this was an interesting change.
Ingredients:
1. Green bananas / plantain
2. Jeera
3. Oil
4. Tomatoes
5. Green chilli paste
6. Ginger paste
7. Water
8. Turmeric powder
9. Salt
10. Red chilli powder
Method:
1. Peel the bananas and slice them in circular pieces
2. Wash the bananas
3. Wash tomatoes, chop and blend into paste
4. Pour oil in a pot and heat it
5. Add jeera until it sizzles, then pour the tomato paste in it
6. Let the tomato cook, then add the green chilli paste, ginger paste, salt,
turmeric, and red chilli powder and stir
7. Dump the bananas into the pot and mix well
8. Let the bananas cook, but keep stirring or they will stick to the bottom of
the pot
9. Pour water into the pot and mix well. Let it cook until the bananas are
soft
10. Serve with potato crisps
Chef notes:
I don't think I've mentioned this before, 'cause it's a no-brainer for the
chefs; but when you pour any watery substance into hot oil, be ready with
a pot lid to cover the pot as soon as you dump it in. For example, when I
poured the tomato paste into the oil here, I closed the lid immediately, then
opened it again after a few seconds. If I didn't close the lid, the tomato and
hot oil would explode in my face!
I feel like this tip should be at the top of cooking ABC's for novices. But
anyone who's been in the kitchen a few times should know how this works.