Yogurt With Plantain And Mango
Published July 28, 1998
- Total Time
- 25 minutes
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Ingredients
1 medium yellow plantain, peeled and cut into ¾-inch dice
1 ½ cups plain yogurt
½ teaspoon salt
1 tablespoon vegetable oil
1 teaspoon yellow split peas (chana dal)
1 teaspoon whole brown mustard seeds
2 hot, dried, red chilies, halved
15 fresh curry leaves or basil leaves
1 medium shallot, peeled and cut into fine slivers
3 thin slices of fresh, peeled ginger cut into fine shreds
1 cup ¾-inch diced mango
Nutritional analysis per serving (4 servings)
37 grams carbs; 12 milligrams cholesterol; 221 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 3 grams fiber; 340 milligrams sodium; 6 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place plantain in small pan. Cover with water, and bring to boil. Cover, reduce heat to low and cook until plantain is tender, about 10 to 15 minutes. Drain, and set aside.
- Step 2
In small bowl, beat yogurt with fork until smooth and creamy. Slowly add 1 cup water and the salt. Stir to mix, and set aside.
- Step 3
Put oil in small, deep frying pan, and set over medium heat. When oil becomes hot, put in the split peas. Stir until peas just start to turn reddish. Add mustard seeds. As soon as seeds begin to pop, a matter of seconds, add red chilies. Stir once, and add curry leaves. Stir again, and then add shallot and ginger. Reduce heat to medium-low. Stir and fry shallot and ginger until golden, about 2 minutes. Add this to the yogurt, and stir to combine. Add diced plantain and mango. Stir to mix. Serve at room temperature or cold with steamed basmati rice. As you are eating, discard curry leaves as you come across them.
Private Notes