Curried Plantain Fry
Make this easy curried plantain fry for a sweet and savory side. It's ready in about 25 minutes and makes a great weeknight staple.
Ingredients
- 4 large plantains, ripe but firm
- 2 tablespoons coconut oil
- 0.5 teaspoon mustard seeds
- 10 curry leaves
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon amchur powder (dried mango powder)
- 0.25 teaspoon asafetida (hing)
- 0.75 teaspoon salt, or to taste
- 2 tablespoons moringa powder
- 2 tablespoons fresh cilantro leaves, chopped
Instructions
- Wash 4 large plantains thoroughly under running water. Carefully peel the plantains by scoring the skin lengthwise and then peeling it back. Slice the peeled plantains into 0.5 cm thick rounds.
- Heat 2 tablespoons coconut oil in a large non-stick pan or skillet over medium heat. Once the oil is hot, add 0.5 teaspoon mustard seeds and let them splutter.
- Add 10 curry leaves and 0.25 teaspoon asafetida (hing) to the pan and sauté for 10-15 seconds until fragrant.
- Immediately add the sliced plantains to the pan. Gently toss to coat them evenly with the oil and spices.
- Sprinkle 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.5 teaspoon amchur powder (dried mango powder), and 0.75 teaspoon salt over the plantains. Mix well to ensure all plantain slices are coated with the spice mixture.
- Cook the plantains for 10-12 minutes, stirring occasionally, until they turn golden brown and are tender but still hold their shape. Ensure they do not become mushy.
- In the last 2 minutes of cooking, sprinkle 2 tablespoons moringa powder over the plantains and toss gently to combine. Cook for another 1-2 minutes.
- Transfer the Curried Plantain Fry to a serving dish and garnish with 2 tablespoons fresh cilantro leaves. Serve hot as a side dish with rice and dal, roti, or as a snack.