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).
   

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