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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Sweet Plantains in Coconut Curry Sauce



Monday (4/12) was Telugu New Year also known as Ugadi. It is usually celebrated with the reading of the New Years' almanac and traditional foods. 
You can read more about other years celebrations here:
 2014, 2015, 2016, 2018, 2019, 2020, 2021, 2022, 2023, 2024.

This year, we celebrated another Covid-19 style Ugadi. We had Tomato Rasam, Lemon Rice, Sweet Plantains in Coconut Curry Sauce, Carrot & Cucumber Curd Salad, Papadums, Tamarind Chutney, Spinach & Onion Pakora, Sweet Potato Bhajii, and of course a little Ugadi Pachadi.

Mangoes were hard to come by this year so we enjoyed other fruit dishes instead like, Lemon Rice and Sweet Plantains in Coconut Curry Sauce. This delicious tropical side dish has just the right amount of warm savory, spiced coconut flavor mixed with perfectly sweet plantains evoking thoughts of warmer, happier days to come.


Here's my recipe for Sweet Plantains in Coconut Curry Sauce


Sweet Plantains in Coconut Curry Sauce

Sweet Plantains in Coconut Curry Sauce
 

Cooking for Kishore

Ingredients

  • 2 ripe Plantains (yellow, not green)
  • 1/2 cup Unsweetened Grated Coconut
  • 1/2 cup Yogurt*
  • 1/2 cup Water
  • 10 Curry Leaves
  • 1 tsp Ground Turmeric
  • 1 tsp Mustard Seeds
  • 2 Green Chilies, chopped
  • 1 tsp Salt
  • 2 dried Red Chili
  • 1 Tbsp of Ghee
  • 1 tsp Coconut Oil
  • 1/2 tsp Ground Cumin
  • Salt to Taste

Instructions

  1. Mix the yogurt, grated coconut, and ground cumin and let sit for 10 minutes.
  2. Peel plantains and cube. Heat ghee in a pan and add the plantains, turmeric, green chilies, and salt. Cook for 1-2 minutes. Add water and cook on medium heat until soft enough to cut with a spoon but not mushy ~3-5 minutes.
  3. Lower the heat and add the coconut yogurt mixture to the plantains. Mix thoroughly and allow to cook on low heat for a few minutes.
  4. Heat the coconut oil in a frying pan and add 1 tsp mustard seeds. Once they start to pop add the red chilies and curry leaves. Then add to the plantain yogurt pan and mix throughly. Serve hot with a spicy dry meal, rice or roti. Enjoy!

Yield: Serves 4-6

Prep Time: 15 mins.


Cook time: 10 mins.

Total time: 25 mins.

Tags: Sweet plantains in coconut curry Sauce,kerala recipe,indian plantain recipe,Vegetarian,Indian Cooking,Gluten free,vegan,plantain recipe,south indian recipes, plantain recipes


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