Thursday, December 15, 2005

Green Plantain Fry!

Green Plantains & Pepper fry to beat the chill!

My post for the ongoing theme of the season "From my Rasoi" hosted by Meena of hookedonheat !








Across Indian cuisines, there are many interesting recipes, using plantains. This versatile fruit can be boiled, fried, grilled, steamed, pickled or dried in the sun or special ovens, and plantains sliced thin and deep-fried like potato chips are a delicious snack.

Apart from ritualistic and culinary uses,all parts of the Banana plant have medicinal properties. It is considered as an auspicious plant in India symbolising prosperity and fertility, and plays an important part in traditional Indian functions.

There are basically two types of Bananas, The plantains usually are rich, dark green, have to be peeled with a knife, and the firm fruit cut into pieces to make dry vegetable dishes or curries.Plantains are hard & starchy bananas used specifically, for cooking and the sweet one is eaten ripe .

The sweet one, has exceptional medicinal properties, & is offered as prasad in temples. The stem and leaves of the plant are used for adornment during ceremonies, and the leaf used as a plate for traditional Indian meals. There are many Indian recipes that use the banana leaf as a wrap while steaming, giving a special unmatched flavour and texture to the dish.



Green Plantain Fry:





Ingredients:

Green bananas or plantains -cubed/circularly sliced
turmeric powder - 1 teaspoon
chilli powder - 1 teaspoon
cumin seeds - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
Black gram - 1/4 teaspoon
coconut for garnish - 1 tablespoon
black pepper - 1/4 teaspoon
curry leaves - a few
salt to taste
oil - 1 teaspoon

Method:

Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds,blackgram & mix in the pepper & curry leaves and the coconut reserved for garnish and stir fry till browned. Add this mixture to the cooked plantains.