Ingredients
4 medium tomatoes1 medium onion, finely chopped1 teaspoon cumin seeds1/2 teaspoon mustard seeds1 tablespoon canola oil2 garlic cloves, minced3 to 4 red chili peppers, seeded and finely chopped2 teaspoons grated fresh gingerroot1-1/2 teaspoons ground cumin1-1/2 teaspoons ground coriander1 teaspoon salt1/2 teaspoon ground turmeric4 yellow plantains, cut into 1/2-inch slices2 cups water1/2 cup finely ground peanuts1 teaspoon minced fresh cilantro
Preparation
In a large saucepan, bring 8 cups water to a boil. Add tomatoes; cover and boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry. Peel and chop tomatoes; set aside.
In a large skillet, saute the onion, cumin seeds and mustard seeds in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the peppers, ginger, ground cumin, coriander, salt, turmeric and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened.
Add plantains and water. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until plantains are tender, stirring occasionally. Stir in peanuts. Sprinkle with cilantro.
