Wash the plantains and dry them. Lightly coat your palms with oil. This prevents your hand from getting stained or sticky while cutting the plantains. Take a deep bowl, add the 2 tbsp yogurt and then fill the bowl with enough water to immerse the chopped plantain pieces.

Soaking them in this very dilute yogurt prevents the plantain pieces from discolouring. You can use turmeric powder instead of the yogurt, which also works well.

Trim both ends of each plantain and peel them such that just the outer green part of the peel/ skin gets peeled off. A thin layer of the peel/ skin should remain on the plantain.

Cut each plantain lengthwise into four, and then cut them into 1/2" pieces. Steam or pressure cook the plantain pieces with turmeric powder and about 1/4 cup water till the plantains are well done and soft, almost mushy.

Now heat the coconut oil in a non-stick or heavy bottomed pan. Add the curry leaves, stir once and then add the cooked plantain pieces, salt and chilli powder. Stir well to mix and cook for another 10 to 15 minutes over low to medium heat, stirring well frequently.

Cook till the plantain starts crisping and becoming golden brown. At this point, you will find the plantain has a tendency to start sticking to your pan in crisp patches. Take off the heat, and serve warm as a side with rice and sambhar/ rasam/ pulissery.