I have to admit that I just know 2 recipes with Plantain.. One is hot and Spicy Plantain Fry that I learnt from my mom, and the other is mild and plain that I learnt from my mother-in-law. Both of them are excellent side-dishes for a variety of curries, yet my choice is the spicier one. It tastes extra good when my mom makes it! Conversely, today I made the the milder version - a pretty simple stir fry and usually goes well with kara kuzhambu (Spicy Tamarind curry). Its called podimaas in Tamil, meaning mashed and stir-fried.
- Plantains - 3
- Onions - a handful (chopped finely)
- Red Chillies - 2
- Shredded coconut - 2 tbsp
- Mustard seeds, Urad dal - 1 tsp each
- Asafoetida - a pinch
- Curry leaves - a few
- Pressure cook the whole plaintains (with skin) for a short time.. Do not overcook, it usually takes the same time like any other vegetable.
- Peel off the skin, grate the plaintains and set aside.
- Heat oil in a pan and season with mustard seeds & urad dal. Add chillies and fry for a few seconds.
- Then add the asafoetida - fry for a few seconds and immediately toss in the onions and curry leaves. Fry for a few mins (onions need not turn brown).
- Now add the plaintains, salt and stir fry well until the seasoning is mixed well with the vegetable.
- Finally add the shredded coconut and fry for 2-3 mins.