Yogurt With Plantain And Mango

Name: Yogurt With Plantain And Mango
Total time: 25 min
Yield: 4 servings
Ingredients: 1 medium yellow plantain, peeled and cut into 3/4-inch dice; 1 1/2 cups plain yogurt; 1/2 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 3/4-inch diced mango

Recipe from Madhur Jaffrey

Adapted by Amanda Hesser

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: Trick to Plantains Is in the Peel

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1medium yellow plantain, peeled and cut into ¾-inch dice
1½cups plain yogurt
½teaspoon salt
1tablespoon vegetable oil
1teaspoon yellow split peas (chana dal)
1teaspoon whole brown mustard seeds
2hot, dried, red chilies, halved
15fresh curry leaves or basil leaves
1medium shallot, peeled and cut into fine slivers
3thin slices of fresh, peeled ginger cut into fine shreds
1cup ¾-inch diced mango

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.