Saturday, January 9, 2010

Plantain Fry


Plantain - 1 large
Garlic - 1 minced
Tamarind paste - 1/4 spoon
Red chili powder - 1 spoon
Turmeric powder - 1/2 spoon
Mustard seeds - 1 spoon
Cumin seeds - 1 spoon
Asafoetida - 1/4 spoon
Curry leaves - 1 cup
Oil 1-2 cup


1. In a deep bottomed vessel add 1/2 cup of water. When the water is warm enough add salt, turmeric powder and chili powder.

2. To this masala add plantain pieces and cook with lid. Sim cook with lid. Never add extra water to this. The plantain should be cooked with this masala alone.

3. When the vegetable is almost cooked without leaving any water. Add Tamarind paste and rotate them to all sides with spatula. While using spatula make sure of not cutting the vegetable. Better to have wooden spatula.

4. In a deep frying pan add oil. When the oil is hot enough. Add Mustard seeds, cumin seeds, curry leaves, asafoetida, garlic. Fry them for a while and add plantain. Do not cover them now. Maintain the stove in low heat.

5. Let the plantain get well fried the other side too. The plantain should be crispy outside and yet bajji like inside. This is the correct time to serve.

6. This fry is good combo with simple Dal rice, Curd rice or Rasam rice.

No comments: