Plantain Fry

Ingredients

• 3 cups plantain, sliced thin,
  and immersed in water to prevent discoloration
• 1 tsp cumin seeds (jeera)
• 2 red chillies, broken into a few pieces
• 2 tsp red chilli powder (adjust to taste)
  
• Turmeric powder, a pinch
• Asafoetida powder (hing), a pinch
• 4-5 curry leaves, finely chopped
• 5-6 tsp vegetable oil
• Salt to taste

Preparation

1. Rinse the plantain pieces and drain.
   
   
2. Heat oil in a nonstick skillet, and add the asafoetida and cumin seeds. As they start browning, add the curry leaves and red chillies and fry for a few seconds.
   
   
3. Add the turmeric powder, plantain pieces and some salt, and stir. Sprinkle some water and cover and cook on medium heat for about 3-4 minutes, until the plantain is tender.
   
   
4. Remove the lid, add some more oil, and saute on medium-high heat turning the pieces as they brown.
   
   
5. Add the red chilli powder and a little more oil and saute until the pieces are well browned and crunchy.
   
   
6. Serve the plantain fry with rice and ghee (clarified butter), and some tomato soup (rasam).
   

Related Recipes

• Plantain-Onion Curry
• Plantain Crumble (Valakkai Podimaas)
  
• Plantain Bhajia
• Plantain Soft Curry
• Bell-Pepper Onion Fry
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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