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| Plantain stir fry |
Plantain or cooking plantain belongs to family of cultivar known as Musa (banana). Banana is eaten raw when ripe and unripe plantain is cooked into various dishes. supermarkets usually carry plantain in their fresh produce section. When there is excess of plantain people will dry it and grind it into powder to make bread.
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Raw plantain
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On average banana contains 83% of moisture were as plantain contains only 65%. Fruits with high moisture content convert starch into sugars readily and those with lower moisture content will take more time to convert into sugars.
Plantain has a slightly thicker skin compared to banana.
Today I am going to make a plantain stir-fry (dry curry). We can also use only the inner skin of the plantain to make this stir-fry but we will need a lot of plantains. I am going to use only one plantain and use both the inner skin and the flesh to make the stir-fry. The stir-fry made out of only the skin will be firmer than this curry.
Recipe summary
For
Plantain Stir-fry
Preparation time: 30 minutes
1. Wash and remove the outer skin of 1 plantain with a potato peeler.
2. In a sauce pan add 2 cups of water and bring to the boil. Add plantain slices 1/4 teaspoon of salt and turmeric powder. Boil for about 10 minutes or until the plantain slices get soft but crunchy.
3. Drain and leave it in the colander so that water will drip and will be dry when we are ready to fry.
4.Now mash the plantain with your hands leaving a few chunky pieces.
5.Add ½ teaspoon of chili powder (optional), 1/8 tsp spoon pepper powder, 1/4 tsp salt
to your taste 2 cups grated coconut,1/8 teaspoon turmeric powder . Now it is ready to fry.
6. Heat 2 table spoon olive oil in a large sauce pan or a wok. Non-stick is preferred. When the oil is hot add 2 dried chilies sliced into small pieces and fry for 10 seconds. (See helpful hints for precaution).
7. Lower the heat to medium and add 1 onion chopped fine and fry for 10 minutes or until the onions become translucent.
8. Add ½ inch piece of ginger chopped fine and 3 cloves garlic chopped fine, 5 curry leaves copped fine and fry for one minute.
9. Add the spicy boiled plantain mixture.
10. Reduce the heat to low and cook for 10 minutes or till the plantain is well cooked and soft. It will stick to the pan. so stir carefully.
11. taste the salt.
Plantain Stir-fry is ready.
To make a spicier version of this dish.
Instead of 1/2 teaspoon
of plain chili powder I used 1 tablespoon.
For
Plantain Stir-fry
Preparation time: 30 minutes
Cooking time: 50 minutes
Serves: 6
1. Wash and remove the outer skin of 1 plantain with a potato peeler.
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Raw plantain
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3. Drain and leave it in the colander so that water will drip and will be dry when we are ready to fry.
4.Now mash the plantain with your hands leaving a few chunky pieces.
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| Boiled plantain pieces |
to your taste 2 cups grated coconut,1/8 teaspoon turmeric powder . Now it is ready to fry.
6. Heat 2 table spoon olive oil in a large sauce pan or a wok. Non-stick is preferred. When the oil is hot add 2 dried chilies sliced into small pieces and fry for 10 seconds. (See helpful hints for precaution).
7. Lower the heat to medium and add 1 onion chopped fine and fry for 10 minutes or until the onions become translucent.
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| Ingredients |
8. Add ½ inch piece of ginger chopped fine and 3 cloves garlic chopped fine, 5 curry leaves copped fine and fry for one minute.
9. Add the spicy boiled plantain mixture.
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| Plantain stir fry |
11. taste the salt.
Plantain Stir-fry is ready.
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| Spicier version |
To make a spicier version of this dish.
Instead of 1/2 teaspoon
of plain chili powder I used 1 tablespoon.
Recipe follows in detail with pictures.
Preparation time: 30 minutes
Cooking time: 50 minutes
Serves: 6
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| Plantain sliced |
Ingredients
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| Boiled plantain pieces |
1 plantain
1 onion chopped fine
5 curry leaves copped fine
3 cloves garlic chopped fine
½ inch piece of ginger chopped fine
2 dried chilies sliced into small pieces
1/8 teaspoon turmeric powder
½ teaspoon of chili powder (optional)
1/8 tsp spoon pepper powder
2 cups grated coconut
1/2 teaspoon salt
2 cups grated coconut
1/2 teaspoon salt
2 table spoon olive oil
2 cups of water
2 cups of water
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| Ingredients for Plantain stir fry |
Preparation
Wash and remove the outer skin of the plantain with a potato peeler. Use gloves when doing this. Otherwise it will leave a stain on your hands. This stain poses no health hazard. Slice the plantain into small pieces.
Method
In a sauce pan add 2 cups of water and bring to the boil. Add plantain slices 1/4 teaspoon of salt and turmeric powder. Boil for about 10 minutes or until the plantain slices get soft but crunchy.
Drain and leave it in the colander so that water will drip and will be dry when we are ready to fry. Now mash the plantain with your hands leaving a few chunky pieces. Add chili powder,pepper,salt
to your taste grated coconut,and turmeric powder. Now it is ready to fry.
Heat the oil in a large sauce pan or a wok. Non-stick is preferred. When the oil is hot add the dry chilies and fry for 10 seconds. (See helpful hints for precaution). Lower the heat to medium and add the onion and fry for 10 minutes or until the onions become translucent.
Drain and leave it in the colander so that water will drip and will be dry when we are ready to fry. Now mash the plantain with your hands leaving a few chunky pieces. Add chili powder,pepper,salt
to your taste grated coconut,and turmeric powder. Now it is ready to fry.
Heat the oil in a large sauce pan or a wok. Non-stick is preferred. When the oil is hot add the dry chilies and fry for 10 seconds. (See helpful hints for precaution). Lower the heat to medium and add the onion and fry for 10 minutes or until the onions become translucent.
Add ginger and garlic and fry for one minute.
Add the spicy boiled plantain mixture.
Reduce the heat to low and cook for 10 minutes or till the plantain is well cooked and soft. It will stick to the pan. so stir carefully. You can use a thin long chop stick to stir.
If the curry becomes too dry before the plantain is well cooked add one or two table spoon of water or oil.
Add the balance salt if needed and stir well.
Serve with rice or bread.
Here is a spicier version of this dish. Instead of 1/2 teaspoon of plain chili powder I used 1 tablespoon.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
Here is a spicier version of this dish. Instead of 1/2 teaspoon of plain chili powder I used 1 tablespoon.
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| Spicier version |
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
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