Peel the green plantains and boil in water with turmeric and salt until cooked through or pressure cook sliced plantains with 1 cup of water for 2-3 minutes in your Instant Pot

Remove them let cool.

Add coconut oil to a pan. Add the mustard seeds first to hot oil and allow to crackle.

Once crackling slows, add cumin seeds, chilies, and curry leaves to the hot oil and fry for 20-30 seconds. Add ginger following the spices until light brown.

Add the diced plantains immediately following step 4 to the pan and saute for 5-7 minutes so that it absorbs all the spices.

In the end, add tamarind or lemon juice, salt, and freshly grated coconut.

Serve hot!