Bananas about bananas? Well, I’m bananas about plantains.
Plantains are basically a more starchy and less sweet version of a banana. When you cook with plantains, go for the green (aka raw) plantains if you want to make a savory dish. Green plantains are great because when you cook or make a stir fry with them, it’ll taste more like you’re eating potatoes than it will bananas.
Raw plantains can be a little tricky to peel – but if you slit the peel with a knife you can take the skin right off. Plantains are a good source of potassium but they’re also full of carbs so I don’t cook this dish often and when I do, it’s as a side dish.
This recipe is really easy to make. Before you stir-fry the plantain though, you’ll need to cook it in hot water with turmeric until it gets soft (about five minutes).
Heat coconut oil in a pan and add mustard seeds. Wait until the seeds start to pop and then add ginger, garlic, serrano peppers and curry leaves. Throw in the plantain and fry away!
This stir-fry recipe is a Keralite way of cooking plantain. It’s actually called Vazhakka Thoran. Vazhakka = plantain and Thoran = stir fry. I think Plantain Stir-Fry is easier to say
- 2 raw plantains, peel and cube
- 1 tsp turmeric powder
- 2 tsp Kelapo Virgin Coconut Oil
- 1/2 tsp salt -- adjust to taste
- 1 tsp mustard seeds
- 2 Serrano pepper, slit but keep in tact
- 10-12 curry leaves
- 1 in ginger, chopped
- 2 cloves garlic
- handful grated coconut (I use the brand Daily Delight fresh frozen grated coconut)
- Put the cubed plantains in a pot with 1 cup of water, turmeric and salt. Cook on medium heat for 5 minutes or until soft. Drain water from the pot.
- Heat oil in a pan and add mustard seeds. When they start to splutter, add the serrano pepper, chopped garlic and curry leaves.
- Add the cooked plantain pieces to the pan and mix together.