Stir-Fried Green Plantain With South Indian Spices

Plantains are a starchy, low sugar member of the banana family. When stir-fried with spices, they are crisp and go well as a side or an appetiser
Ingredients - Serves 4
  • 3 raw plantains, peeled and cubed
  • 1 small (or 100 g) onion, chopped
  • 1 tsp black gram (urad dal)
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tbsp yoghurt, optional
  • ½ tsp red chilli powder
  • 2 tbsp oil
  • 5-6 curry leaves, optional
  • Salt, to taste
  1. Fill a large bowl with cold water about halfway. Mix in some yoghurt
  2. Cut the plantains into small cubes and put them immediately in the water. This will prevent them from browning while you do everything else. If you don't have yoghurt, just use plain water
  3. Heat the oil in a saucepan. Add black gram (urad dal) and fry until slightly brown
  4. Add mustard seeds and curry leaves and fry till the mustard seeds start to splutter
  5. Add the chopped onion and fry till soft
  6. Drain the cubed plantains and add to the onions. Fry till crisp on the outside and soft on the inside
  7. Season with salt and red chilli powder, add the turmeric, mix well and serve hot as is or with rice and optionally, a spoonful of ghee, or as a side salad
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