Green Plantains Stir-fried with Spices
This is an unusual dish but very tasty. It has its own unique flavor. You may find the soft version of these plantains in Indian or Chinese Grocery stores. This dish almost becomes a delicacy in the US because the soft kind of raw green plantains are not available everywhere all the time.
Green Bananas (Plantains) Curry
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Asafoetida, Avocado, Cayenne, Cilantro, Channa Dahl, Curry Leaves, Mustard Seeds, Olive Oil, Red Chillies, Turmeric, Urad Dahl
Green Plantains Stir-fried With Spices
Print recipe| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Side Dish |
| Misc | Serve Hot |
| Region | Indian |
Ingredients
- 4 or 5 Soft Raw Green Plantains
- 1 tablespoon Channa Dahl
- 2 teaspoons Urad Dahl
- 2 teaspoons Salt
- 1 teaspoon Turmeric
- 1 teaspoon Sambar Powder (Or Cayenne Powder)
- 1/2 teaspoon Tamarind Paste
- 1 teaspoon Mustard seeds
- 1/4 cup Cooking Oil (Olive, Avocado, Other)
Optional
- 1 teaspoon Asafoetida (Hing) (Adds a special flavor to the dish, effective anti-inflammatory.)
- 1/4 cup Cilantro (finely chopped)
- 8-10 Curry Leaves (Kadi Patta, Karuveppilai) (This has a great flavor and is good for health.)
Note
Serving Suggestions:
1) Serve as a side dish with anything.
2) Some spices may stain your clothes. Use an apron.
Options:
1) You can reduce or increase salt, sambar powder or cayenne, and oil as you wish.
2) If you don't have home made Sambar Powder that you prepared or brought from India, you can buy it in Indian Grocery Stores. Or use Cayenne Powder.
Directions
| Step 1 | |
Have a large bowl, half filled with water and a tsp of turmeric. Cut both edges of the plantains. It could be a little sticky, so rub a few drops of oil on your palms. Wipe off excess oil with a paper towel. Then peel the plantains and place them in the bowl of water. A wide peeler makes it easier. But any peeler will do. | |
| Step 2 | |
Slice each plantain into two breadthwise. Then slice each half into two lengthwise. Slice each into 1/4 inch thick pieces. See pictures. Place the cut pieces in the same bowl. Drain the water. | |
| Step 3 | |
Add 8 tbsp oil to a medium or large non-stick fry pan. Set the heat level to medium. | |
| Step 4 | |
When heated, add mustard seeds. Hold the fry pan cover or a splatter sceen over the fry pan so that the mustards seeds don't splatter around. When mustard seeds start crackling rapidly, immediately add channa dahl and urad dahl, and stir fry with a non-stick spatula. | |
| Step 5 | |
When mustard seeds crackling decreases, and the channa dahl and urad dahl are golden brown, add the cut plantains. (Don't fry channa dahl and urad dahl too much or burn them.) | |
| Step 6 | |
Add turmeric, asafoetida, 1 tsp salt and sambar powder. If you don't have sambar powder, add 1/2 tsp of cayenne powder; equally good. Add the curry leaves if you have it. Sprinkle 6 tbsp of water on top. Mix well. | |
| Step 7 | |
Cover and cook. Uncover and turn over the vegetables every minute or two. Cook for 5 minutes or until the vegetable is cooked. If not cooked and looks dry, keep sprinkling 6 tablespoons of water. Don't overcook. It it becomes mushy, it will still taste good; but ideally, the pieces must be well-cooked, but not mushy. | |
| Step 8 | |
Add 6 tbsp of water to the tamarind paste in a cup or small bowl, mix well and pour it over the vegetables. Stir and mix well gently without breaking the vegetable pieces. Cook for 1 or two minutes. | |
| Step 9 | |
Test a piece. Add more salt or cayenne to suit your taste. If cooked well, sprinkle 2 tbsp of oil on top. Stir the vegetables carefully. Garnish with cilantro or add to the vegetables and stir well. | |
| Step 10 | |
| Serve hot. | |
