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.
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.
- 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.