Bananas about bananas? Well, I’m bananas about plantains. And so today, I’m going to share a recipe for Plantain stir-fry.
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.
This stir-fry recipe is a Keralite way of cooking plantain. The dish is actually called Vazhakka Thoran. Vazhakka = plantain and Thoran = stir fry. I think Plantain Stir-Fry is easier to say
- 2 raw green plantains, peel and cube
- 1 cup water
- 1 teaspoon Turmeric Powder
- ½ teaspoon Fine Sea Salt
- 2 teaspoons Coconut Oil
- 1 teaspoon Black Mustard Seeds
- 2 serrano pepper, slit but keep in tact
- 1 inch fresh ginger, minced
- 2 cloves garlic, minced
- 10-12 Curry Leaves
- handful of unsweetened grated coconut (I use the brand Daily Delight fresh frozen grated coconut found)
- 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, ginger, garlic and curry leaves.
- Add the cooked plantain pieces and grated coconut to the pan and mix together.