Plantain Stir-Fry


Plantain Stir-fry

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 a starchier, less sweet version of a banana. When you cook with plantains, you’ll want to seek out raw green plantains for savory recipes. Green plantains almost taste more like potatoes than they do ripe bananas.

Raw plantains can be tricky to peel – I suggest first using a knife to slit the peel – then you should be able to take the peel right off.

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 soft, which takes about five minutes.

Heat coconut oil in a pan, add mustard seeds and once they start to splutter, add ginger, garlic, serrano peppers, and curry leaves.

plantain stir-fry

Throw in the plantain and fry away!

This stir-fry recipe is a Keralite way of cooking plantain. The dish is actually called vazhakka thoran. Vazhakka = plantain, and thoran = stir fry.


Plantain Stir-Fry

Plantain Stir-fry

Plantain Stir-Fry

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  • 2 raw green plantains peel and cube
  • 1 cup water
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 teaspoons coconut oil
  • 1 teaspoon black mustard seeds
  • 2 serrano peppers 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.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Krithika says

    Did you use unripe green plantain or are you using vazhakka ? They are two different things. Can you please clarify ?
    Typically vazhakka is only available in Indian or. Asian grocery store – these only have three “edges” typically.
    Green plantains are typically available at all grocery stores. When ripe they become yellow plantains. These are typically considered as fruits.

  2. Abbey says

    Yellow plantains are raw too, no?

    If I can’t find curry leaves, could curry powder or paste possibly be substituted? Looks tasty.

    • My Heart Beets says

      Abbey, usually raw plantains are green and ripe ones are yellow. Mine look yellow in the pic because of the turmeric… As for curry leaves, they have a really unique flavor. Curry powder is actually something totally different (I need to do a post on this because it’s a question I get asked a lot). If you have a local Indian store nearby, you can get the leaves for a couple bucks otherwise Amazon sells them. You can buy them and store them in the freezer. Hope that helps!

    • My Heart Beets says

      I use curry leaf in a lot of my recipes so definitely check back in 🙂
      I read on your blog that you’re growing yuca – I’m a big fan. I look forward to seeing pictures of your harvest!

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