Plantain-Chilli Pepper Fry

Try this tart Plantain-Chilli Pepper Fry, if you have the long chilli peppers and have some leftover after making fritters (mirchi bajjis/pakodas).

The long chilli peppers are usually quite mild and add a delicious flavor to the plantains.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 3 cups plantain (peeled, quartered, and sliced into 1/2-inch thin slices)
• 2 cups chilli pepper (long peppers used for mirchi bajjis/pakodas/fritters)
• 1 tsp mustard seeds (rai)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp coriander seeds (dhania)
• 1 tsp red chilli powder (adjust to taste)
• 1-1 1/2 tsp amchur powder (dry mango powder)
• 1/2 tsp turmeric powder
• 5 tsp vegetable oil
• 1 tbsp cilantro (coriander leaves), finely chopped
• Salt to taste

Preparation

1. Heat oil in a medium nonstick skillet. Add the cumin, mustard, and coriander seeds and fry until the mustard starts to pop.
2. Add the plantain, chilli peppers, turmeric powder, and salt, and saute on medium heat for 1 minute.
3. Cover and cook on medium-high heat until the plantain and pepper pieces are tender.
4. Remove the lid and add the red chilli and amchur powders and saute the plantain-chilli pepper fry on medium-high heat, stirring frequently, until the vegetables are lightly browned.
5. Remove the plantain-chilli-pepper fry from heat and garnish with cilantro.
6. Serve the plantain-chilli-pepper fry with plain rice.

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic