Green Plantains Stir-fried with Spices

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

Green Bananas (Plantains) Curry

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 
Asafoetida, Cilantro, Channa Dahl, Curry Leaves, Mustard Seeds, Red Chillies, Turmeric, Urad Dahl

Green Plantains Stir-fried With Spices

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
This dish sometime becomes a delicacy in the US because the soft kind of raw green plantains are not available most of the time. You may find these soft version of these plantains in Indian or Chinese Grocery stores, that too in warm weather. The plantain tree is said to be the most useful tree, because every part of the tree is used for either food, or leaf plate or something else in India.

Ingredients

  • 5 Soft Raw Green Plantains
  • 1 tablespoon Channa Dahl
  • 2 teaspoons Urad Dahl
  • 1 & 1/2 teaspoon Salt
  • 1 teaspoon Asafoetida (Hing) - optional (Adds a special flavor to the dish, effective anti-inflammatory.)
  • 1 teaspoon Turmeric
  • 1 teaspoon Tamarind Paste
  • 1 teaspoon Mustard seeds
  • 1/4 cup Cilantro (finely chopped)
  • 6 tablespoons Cooking Oil
  • 8-10 Curry Leaves (Kadi Patta, Karuveppilai) - optional (This ingredient makes the dish 50% better.)

Note

Serving Suggestions:
1) Serve as a side dish with anything.

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.

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. Then peel the plantains and place them in the bowl of water. I like to use the wide peeler. It makes it so much easier.
The other option is cut the plantains into three big chunks and just cut off the green outer skins with a knife.
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 4 tbsp oil to a medium or large non-stick fry pan. Set the heat level to medium.
Step 4
When heated, add mustard seeds, channa dahl and urad dahl. Stir fry.
Step 5
When mustard seeds start crackling frequently and channa dahl and urad dahl are golden brown, add the cut plantains. (Don't fry channa dahl and urad dahl too much.)
Step 6
Add turmeric, asafoetida, salt, sambar powder and the curry leaves if you have it. Mix well.
Step 7
Add 4 tbsp of water to tamarind paste in a cup, mix well and pour it over the vegetables. Mix well gently without breaking the vegetable pieces.
Step 8
Cover and cook for 5 minutes or until the vegetable is still firm but cooked. Uncover and stir the vegetables every minute or two. Don't overcook.
Step 9
Test a piece. If cooked right, add the remaining 2 tbsp of oil and cilantro. Mix well carefully.
Step 10
Serve hot.
Buttermilk Gravy with White Gourd
Channa Masala (Garbanzo beans)

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