It is hard to find raw plantains here and when I do get them from the big city, I like to do something different with it. The bland plantain gets a total makeover with the peppercorns and the fry is spicy and hot. If spiciness is not your cup of tea, just tone down the amount of peppercorns. This fry goes well with rasam rice.
I am also pretty excited to see Cooks Joy facebook page cross 1000 fans. Thanks to everyone for making it happen. Off to the recipe.
- For Masala
- oil - 1/2 tsp
- onion - 1/2 cup - chopped
- tomatoes - 1/2 cup - chopped
- ginger - 1/2 inch piece
- garlic - 4 cloves
- peppercorns - 1 tsp
- For Fry
- oil - 2 tsp
- plantain - 2 cups - diced into big pieces
- salt - to taste
- sambar powder - 1/2 tsp
- turmeric - pinch
Fry the masala ingredients except peppercorns. Powder the peppercorns and add the cooked masala ingredients to it and blend well.
Heat 2 tsp oil and saute the plantains for about 2 minutes. Next add the paste, sambar powder, salt and turmeric and simmer until the plantains are cooked. Sprinkle some water if needed for the plantain to cook.
Serve with rice or roti.
1. Add chilly powder instead of sambar powder if needed.
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1. Fry all the masala ingredients except peppercorns in oil for a few minutes.2. Powder peppercorns.3. To the pepper powder, add the cooked masala ingredients.4. Blend well.5. Heat 2 tsp of oil and add the plantain pieces.6. Fry for about 2 minutes.7. Add the paste, sambar powder, salt and turmeric. Sprinkle some water if needed for the plantain to cook.8. Simmer and cook until the plantains are done.
Tasty curry ready.