This simple plantain fry is a great accompaniment for rice and takes very little time to make. Crunchy and delicious, this curry can be very filling.
Cooking Time: 15 minutes
- 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
- Rinse the plantain pieces and drain.
- 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.
- 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.
- Remove the lid, add some more oil, and saute on medium-high heat turning the pieces as they brown.
- Add the red chilli powder and a little more oil and saute until the pieces are well browned and crunchy.
- Serve the plantain fry with rice and ghee (clarified butter), and some tomato soup (rasam).