Tamarind concentrate: 2 tsps
Meet mirsang paste: 1 tbsp
Coriander powder: 1 tsp
Tomato: 1 small chopped
Onions browned: Small handful
Salt to taste
Oil: 1 tbsp
Roasted galmbi/ dried shrimp: small handful
Red chillies: 2
Curry leaves: 1 sprig
Oil: 2 tsps
Fried brown onions (optional)
1. Clean the dried shrimp, and roast in a pan over a low flame using 2 tsps of oil, till they turn crispy and golden brown.
2. Peel the skin of banana using a peeler. Cut banana into half lengthwise and then cut across into 1 inch thick pieces. Drop into a container filled up water, in which 2 teaspoons of tamarind concentrate is added, to help prevent discolouration of plantains.
3. In a pressure cooker place the drained peeled and diced plantains. Add mangalore meet mirsang paste/ chilli paste, coriander powder, browned onion, chopped tomato, salt to taste, and oil. Add sufficient water to little below level of plantains.
4. Pressure cook for 2 whistles on medium flame, then turn off flame. Let the pressure drop. Open cooker, Sprinkle over roasted shrimp/galmbi. Mix well.
6. Garnish with crispy browned onions and a sprinkling of roasted dried shrimp.
1. I tend to keep a packet of ready fried onions in an airtight container. Comes in very handy for recipes like this, and for making biriyani’s and pulao’s. Available in Asian stores in the UK.
2. I also buy pre-roasted and already cleaned dried tiny shrimp/ galmbi. Saves me a lot of time, and saves me having to air- freshen the house and the curtains ;)…… as the shrimps tend to give off a very strong and lingering aroma, which some might not find too pleasing.
I am sending this recipe to Ramya Rajesh’s event B for Banana hosted at Ramya’s recipes.