Step 1

Wash and peel the green banana or green plantains, chop the plantain in to small cubes. Transfer the sliced green bananas to the pressure cooker.

Step 2

Wash the green mug beans very well and add this also to the pressure cooker.

Step 3

Add the water, salt and mix everything well.

Step 4

Also add the crushed garlic, turmeric powder, red chili powder, 2 green chilies, coriander powder and also ghee, mix everything well and close the pressure cooker with lid.

Step 5

Cook the contents for about 2 to 3 whistles or for about 10 to 12 minutes of cooking time. Once the cooking is done, switch off the pressure cooker and wait for the cooker to cool down.

Step 6

Meanwhile grind the coconut, cumin seeds and one green chili really well. Keep this grind coconut mixture aside.

Step 7

Once the pressure cooker is cooled, open the cooker and see if the green mung beans (cherupayar) and ethakka (green plantain banana) is cooked well and soft.

Step 8

Stir the contents well and add the grind coconut mixture to the pressure cooker, stir everything well again.

Step 9

Check the salt and add more if needed, also add more water as needed for the gravy, and stir well to mix the contents.

Step 10

Heat the contents in medium heat for another 2 to 3 minutes, stirring occasionally so that the coconut mixture will blend nicely with the cooked plantains and mung beans. Once the cooking is done, switch off the stove and let us make the seasoning for the curry.

Step 11

To make the seasoning, heat the oil in a small pan, and when the oil is hot, add the mustard seeds.

Step 12

When the mustard seeds splutter, add the broked dried red chilies and curry leaves, fry for a few seconds.

Step 13

Pour the prepared seasoning over the curry, gently mix in. Serve the easy and delicious mung bean plantain curry with rice and other side dishes for an easy, yummy Kerala style lunch or dinner.