Plantain and coconut featured in my meals quite frequently during my formative years. Coconut and green chilies ground together to a powdery mix, with no water added, is a favorite spicing additive to many vegetable dishes in my kitchen.
Nothing extra special about this dish, except that I made it one evening and got to enjoy it over three subsequent meals since none of the others at home really care for this dish. Along with my favorite garlic black pepper rasam and plain brown rice, this vegetable medley was quite the comfort food I was craving for.
Plantain, when green and not too ripe, is wonderful as a vegetable in savory dishes. Peel the thick skin before using.
Simply dice the veggies: I used one each of plantain, carrot, potatoes, zucchini.
Coconut+chili Spice Mix: Chop about 4 mild green chilies and add it to quarter cup of dry grated coconut and blend to a powdery spice mix
Heat a tablespoon of oil in a pan, add mustard seeds, when they pop add cumin seeds and when they plump up, add the veggies (all but zucchini, which cooks faster than plantains), splash about half cup of water, some salt, cover and allow to cook; when par-cooked, add the zucchini and stir well; check often for doneness and add a bit more water as needed till veggies are cooked to your liking. Off heat, stir in the coconut+chili mix and adjust salt to taste.