Bananas frequents my grocery list regularly, which is surprising because none of us are big on bananas. Well, we are not big on bananas but we love banana bread!! (I should post my recipe here!)
The most bananas I had in my recent memory is during our Japan trip; we had limited food options because of our diet restrictions. Everyday we would walk in 7 Eleven and buy four bananas and a pack of wasabi snack; that was our breakfast/meal fillers. Those days!!
Plantain are raw bananas which are more strachy than it’s yellow, sweet cousin; the regular bananas. Pair it with curd rice or rice and dal, these crispy fry with make your meal complete.
Quick tips while handling plantains: 1) Apply some oil on your hand and knife to avoid the sticky bits from plantain. 2) Just peel thin layer. 3) Place peel and cut plantain pieces in water to avoid oxidization.
Happy Cooking!
Plantain Fry
Ingredients
Cooking Plantains
- 2 large plantains or 4 small
- 1/2 tsp salt
- 1/4 tsp turmeric powder
Fry
- 2 tbsp oil
- 1/4 tsp mustard seeds
- pinch of asafetida(hing)
- 2 springs of curry leaves
- 2 dried chilies
- 3/4 tsp red chili powder
- 1/4 tsp turmeric
- 2 tbsp besan
- salt as per taste
- chopped coriander leaves for garnish
Instructions
Cooking Plantains
- Peel the plantains as thin as you can and cut them into small pieces.
- Place cut plantains in water to avoid discoloration.
- In a medium pot bring enough water to boil; add salt and turmeric along with plantain pieces.
- Cook the plantains in boiling water for 5 minutes, frequently checking if they are soft and tender.
- Strain the plantains and set aside.
Fry
- In a non stick pan heat the oil on a medium heat.
- Add mustard seeds, curry leaves and red chillies; let the mustard seeds crackle.
- Stir in the boiled plantains, salt, turmeric powder and red chili powder.
- Once the spices have coated the plantains evenly, sprinkle besan and stir.
- Turn the heat to low and roast the fry for 10 to 15 minutes, until the plantains has a crispy layer outside.
- Garnish with coriander leaves, serve warm.
