Plantain Coins Curry

 Hello Sweeties!!!!! I am hogging on the Diwali treats at my end and what follows every year is a  down side to all that hogging. The jeans fit a bit snug and the tummy kind of pops out every now and then.

My mom always used plantains instead of potatoes every now and then, no we were not Jain and we did eat garlic, onion everything, but she mixed matched sometimes for health reasons sometimes just to finish stuff off the fridge.

I had brought the plantains on whim last time I went for grocery, little knowing what to do with them. Then days passed with no clue until my kiddo demanded I made the potato patties. Their demand for Ragda Pattice got changed into Pattice Curry as Donut wanted ragda pattice and Munchkin wanted egg curry.

 You will need;
For Patties's
2 medium size plantains
1 small potato
1-2 tspn corn flour
1 tspn cayenne pepper powder
1 tspn Garam masala powder
1 tspn cumin powder
1 tspn coriander powder
2-3 crushed cloves of garlic
1/2 inch ginger grated
salt to taste
oil or spray to shallow fry the patties's

Boil the plantains and the potato for 2-3 whistles and then 5 mins on low flame in a pressure cooker. In a bowl, mash the plantain and potato and mix in cornflour, add all the spices and mix well. 

Heat a skillet and grease the base with oil and drop little coins  of this mixture and spray them with an oil spray and fry till they get cooked. Once done, remove and keep aside.

For the curry;
 1 medium sized onion
1/2 cup tomato puree
1 tbspn ginger garlic paste
1/2 tspn haldi/turmeric
1 tspn cayenne pepper powder
1 tspn Garam masala powder
1 tspn cumin powder
1 tspn coriander powder
1 cup water
1/3rd cup heavy cream- Optional
Salt to taste

Tempering;
2 tbspn oil
1 tsp cumin
1 tspn shahjeera/Caraway seeds-Optional

In a deep wok, heat the oil on medium. Once the oil is hot add the seeds and let them sizzle for 2-3 seconds, then add the ginger-garlic paste and onions, then add in the tomato puree and cook till the oil leaves the sides of the onion and tomato mixture, then add in the haldi, and the spices and add water and salt and cover and let it boil. Grind it into  paste if you like fine texture curry. Lastly add in the cream and stir and cook for 1-2 mins. Make the curry little thick,

 While serving,

 Take the patties in a bowl and pour the curry on the patties. Serve hot with phulka or flat bread of your choice or rice. Remember to assemble the dish when you are about to eat it. 

Keeping the patties in the curry for long will result in the patties absorbing the curry and losing the shape and everything will turn into  a mess. This will certainly not interfere with the taste, but it will not look very pleasing.