This is an all-purpose, tasty and simple dish to prepare.


Green plantains - 2

Mustard powder - 6 tbsp

Chilli powder - 3 tbsp

Fenugreek powder - 1 tbsp

Garam masala powder - 1 tbsp

Black salt powder - 1/2 tbsp

Cumin powder - 1/2 tbsp

Vinegar - 2 tbsp

Asafoetida - a pinch

Salt - to taste

Refined oil -1/2 cup

Cooking instructions

Peel off plantains and cut into small pieces.

Deep fry them in oil till they turn golden brown in colour.

Keep aside in a bowl and allow to cool for 15 minutes.

Heat and cool 1/2 cup oil separately.

Add this oil and all the ingredients to the fried plantain pieces and mix well.

The soft and tasty ooragai is ready for use after an hour.

This pickle can be stored and used for about a week. Serve with plain or curd rice, dosa or chapati

Leela Srinivasulu is a home maker who likes to experiment with vegatarian cooking and hand embroidery.