web analytics

Plantain Fry

| March 15, 2013 Comment

plantain fry

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.

Servings: 2-3
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


  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).


Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members

Leave a comment