Yogurt With Plantain And Mango

Ingredients

• 1 medium yellow plantain, peeled and cut into 3/4-inch dice
• 1 ½ cups plain yogurt
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    192 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 5 grams protein; 11 milligrams cholesterol; 338 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.
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.