1. 1. Heat oil and cumin and fenogreek in deep 12-inch skillet over medium-high heat or wok. Once seed begins to pop, cover and wait until popping stops. 2. 2. Add other spices and stir about 30 seconds. Add 1/4 cup of water. Add plantain slices, karhi leaves, salt and stir 1-2 minutes. 3. 3. Stir in more water if needed (and check once in a while) Heat to boiling; reduce heat. Cover and simmer 10 minutes or until tender. Sprinkled with cilantro and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
