Raw plantain coconut dry curry (Ethakka thoran)

I don't remember when was the first time I ate this dish. But sure enough it captured its place in my mind. After marriage, until now, I always used to either fry the chips of Raw plantain or make a simple curry with just salt and little water. I wanted to make something else with it and hence remembered the coconut version of this curry. In malayalam, when grated coconut is added to any vegetable to make a dry curry, it is either called mezhukkupuratty (മെഴുക്കുപുരട്ടി ) or thoran (തോരന്‍), mostly thoran.

Thoran is a versatile dish as it can be altered to use a variety of vegetables, like cabbage, spinach, carrot, beans, or combination of vegetables. The main ingredient common to all thoran is grated coconut.

Here is the recipe:

1. Raw plantain cut into small thin square slices. (Before you cut a raw plantain, scrub the outside skin lightly for removing dirt, make sure you have a big bowl of water to put the slices in. ) : 1 medium sized plantain
2. Grated coconut : 3/4 cup
3. Turmeric : a pinch
4. Red chilli powder : 1 teaspoon 
5. Garlic minced : 2 cloves
6. Tampering: 1 teaspoon each of mustard seeds, cumin seeds, fenugreek seeds, urad lentil
7. Pinch of asafoetida
8. Salt
9. Water : just enough to cover the plantain slices while being cooked

Method:

Usually with other vegetables used in thoran, water is not used , and most of the times, all the ingredients (except the tampering) is pre-mixed and cooked together. But since raw plantain requires a longer cooking time, it is cooked until tender with a pinch of salt and very little water.

1. Cook the plantain in very little water (just enough to cover the slices) until soft and tender.
2. Wait until the water is all absorbed (the heat can be stepped up a notch , to quicken the process, but keep an eye to prevent any burning of the plantain)
3. Now mix the plantain with coconut, garlic, turmeric, red chilli powder, and salt . Combine everything well with hands, taking care not to mush the plantain slices. 
4. Now add a teapoon of oil to a hot pan, lower the heat, add the tampering and asafoetida. Saute for 5 seconds. Then add the plantain coconut mixture. 
5. Stir well to combine everything.
6. Close the pan with a lid, keep fire on medium. Wait for everything to be cooked and allow the flavors to combine. 
7. After 2 minutes, open the lid and combine everything again, at this point check for salt. Close the lid, increase heat to medium -high for 30 seconds. This is to get a nice light caramalized coating on the thoran. Switch off the heat, Open the lid, give everything a final stir , put the lid back on. Best served when hot.