Ash plantain fried salad with spicy Coconut cream sauce | Inside Magazine

Ingredients

• 300 g ash plantant
• 100 ml oil
• 1 green chilli
• some Lettuce
• 1/2 tsp tumaric powder
• 1/2 1 tomato wedgers
• 1/2 tsp Mustered past
• 1 tsp chili flakes
• some fried curry leaves
• 1 tsp cumin seed
• 50 ml Thick Coconut milk
• 1 tsp coconut viniger
• 1/2 tsp salt
• 50 ml salad oil