First wash, peel and cut the plantain into ¼ inch thick slices as shown in pic and keep them immersed in water until use. Heat a pan with oil, add the mustard and once it splutters add the jeera.

 

Once the jeera starts changing color, add the sliced plantain and saute for 30 sec. Now add sufficient water until the slices of plantain are ¾ immersed as shown in pic. Turn the flame to low-medium, add in turmeric, sambar powder, salt and mix well until combined. Cook covered until the plantain slices are almost cooked.

 

 

Now remove the lid, increase the flame to medium-high and cook the slices by just gently flipping them at regular intervals until they are dry and nicely roasted. Turn off the flame.

 

Serve hot as a side for any rice varieties.