Vazhakkai poriyal
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Plantain stirfry made in the South Indian style goes well with Rice and Sambar, Rasam or any lentil curry. |
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Preparation Time : 5 mins
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Cooking Time :
10-15 mins
Serves :
3-4
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Ingredients: |
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Plantain - 300g or 3
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Cumin ( jeera) powder - 1/2 tsp(optional)
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Chilli powder - 1tsp
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Turmeric powder - 1/8 tsp
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Oil - 2 tblsp and 1-2 tsp for the end
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Urid Dal - 1 tsp
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Curry leaves - 3-4
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Water - as required
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Salt - to taste
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Method: |
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Wash, peel and cut plantain into 1/2cm thick slices.
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Heat a pan on the stove and add 2 tblsp of oil. Season with urid dal and curry leaves.
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Add turmeric powder and chilli powder. Add plantain slices and 1/3 a tsp of salt. Fry for about 2-3 mins.
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Cover and cook for 8-10 mins.
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Open the lid and stir the vegetables few times whilst it is getting cooked to avoid the sticking of vegetables to the bottom of the pan. Add 1-2 tsp of oil if needed.
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Once the vegetables are cooked, add cumin powder and fry for further 5-6 mins to make it crispier. Sprinkle more salt if needed.
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Serve them in a serving dish when they are ready.
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Notes: |
Suitable for rice and <a href="/recipes/Sambar">Sambar</a>, <a href="/recipes/Rasam">Rasam</a>, <a href="/recipes/Mung-Dhal-curry">Mung Dhal curry</a>. Try <a href="/recipes/Plantain-StirFry-02">another way of cooking Plantain</a> |