I like plantain curry only with the flavor of coconut or coconut oil it. So far my two recipes with plantain are with coconut base only. Yeriseri or Eriserry is a Kerala delight with just coconut and pepper corns. The next one that I tried was the baked plantain chips with the drizzle of coconut oil. Now this recipe also uses coconut oil even though it’s not mandatory. I learnt this recipe from my BFF’s mom. She used to make this as a side for garlic Kuzhambu. Whenever I got to their house aunty would make this for me for sure. She made this dry curry just with regular cooking oil but I just used coconut oil for more flavor.
This curry goes well with any variety rice and also with any kind of sambhar or Kuzhambu. I reduced the spice level so that Vaandu can also have it.
- Plantain / Raw banana – 2
- Coconut Oil – 2 tsps.
- Curry leaves – 1 strand
- Ginger – Garlic paste – 1 tsp (adjust according to your taste)
- Pepper powder – 1 tsp
- Red chilly powder – ½ tsp (adjust according to your taste)
- Water – 3 tbsps.
- Mustard seeds – 1 tsp
- Hing – ¼ tsp
- Turmeric powder – ¼ tsp
- Salt – ¾ tsp
- Peel the skin of the raw banana and chop into small cubes.
- Heat the pan or kadai and add coconut oil.
- Once the oil is hot add the mustard seeds, hing and curry leaves.
- As they start to splutter, add the ginger garlic paste and sauté for a minute.
- Now add the chopped plantain.
- To this add salt, pepper powder, turmeric powder, and red chilly powder and mix well.
- Sprinkle about 2 tbsps. of water and cover and cook for 3 to 4minutes.
- Now remove the lids and reduce the heat and let it cook for 5 more minutes and make you mix the curry for every one/one and half minute.
- Once you get a nice crust turn off the heat.
That’s it. The Plantain roast is ready.
- Don’t cover and cook for more than 5 minutes.
- Also two to three table spoons of water is sufficient.
- Don’t let it roast under high flame.
- If required add 1 more tsp of oil.