Plantain dumplings in tomato sauce (Kela tamatar kut)

This contemporary dish brings together two flavors and techniques.

Tomato kut is a rich gravy from the Deccan region of Hyderabad. The sauce is made from slow-simmered ripe tomatoes, occasionally mixed with tamarind for an additional tart punch. Here, it is cooked down into a thick gravy and becomes the dish's main flavor.

It pairs superbly with mildly spiced raw plantain dumplings. The cutlets are soft and delicate, allowing the tomatoes to shine. This pairing is superb, and the side dish is lovely on any table.

Rasika is a beautiful cookbook of contemporary Indian flavors. The chef takes a variety of fabulous recipes and presents them in a modern setting, like this raita. I recommend this book to those who want something different on their table.

For more wonderful recipes from this cookbook, click here.

Ingredients:

For the tomato sauce:

4 tablespoons mustard oil

1/2 teaspoon nigella seeds (kalaunji)

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1 teaspoon ginger paste

4 garlic cloves, minced

1/2 teaspoon turmeric

2 teaspoons chili powder, or to taste

2 teaspoons ground coriander seeds

 1 teaspoon tomato paste

1 lb ripe tomatoes, pureed

Salt, to taste

1 teaspoon sugar

For the dumplings:

1 large potato

5 cups water

2 large plantains, tip and stem removed and halved

1/2 teaspoons truemric

1 teaspoon salt

4 cups water

1/2 teaspoon turmeric

Salt, to taste

1 teaspoon cumin seeds

1 tablespoon ginger paste

1-2 green chilies, minced, or to taste

1/4 cup golden raisins

1 tablespoon cornstarch

Oil, for frying

Method:

For the sauce:

Heat the oil in a heavy pot and add the spices in sequence: nigella seeds, mustard seeds, cumin seeds, and fenugreek seeds. Cook for 30 seconds, taking care not to burn them. Add the ginger and garlic paste and cook for a minute, until the ginger no longer smells raw.

Add the turmeric, chili powder, ground coriander, and tomato paste, then stir to combine.

Add the tomatoes, salt, and sugar, and mix well. Cook on a low flame, covered, for 35-40 minutes, until the sauce thickens. Set aside.

For the dumplings:

Add the potatoes to a pot with water and bring to a boil. Simmer for 35-40 minutes until the potatoes are very soft. Remove and cool. Peel and set aside.

Add the plantain to a pot with the turmeric, salt, and water. Bring to a boil, then simmer for 15 minutes, until the plantains are very soft. Remove and cool. Peel the plantains and set aside.

Add the cooked potatoes, plantains, turmeric, salt, cumin seeds, ginger, and green chilies, and mash, incorporating the spices evenly. Taste for salt and spice and adjust if needed. Add the raisins and mix in. Aim for a smooth, creamy mash.

Make the mash into dumplings, about 2 inches in diameter and 1/4 inch thick. Set aside in the fridge until needed.

Heat 3-4 tablespoons of the oil in a large frying pan. Add 3 dumplings and fry on high heat for about 3-4 minutes until the base is well caramelized. Flip and cook the second side similarly.

Meanwhile, heat the tomato sauce.

To plate, smear the sauce onto the plate. Top with the dumplings while they are still hot.

Serve immediately.