Wok roasted plantain and potato is a traditional tamilian cuisine prepared for festivals and large family gatherings. This side dish pairs well with sambar rice, rasam rice or with roti. It is a vegan /gluten free recipe.
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Ingredients:
150 Grams Plantain
150 Grams Potatoes
1 Large Onion (Peeled and Finely Chopped)
4 Green Chilies (Slit)
1/2 Inch Ginger (Peeled and Crushed)
3 Sprigs Curry Leaves
1 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Coriander Powder
1/4 Tsp Asafoetida
1 Tbsp Tamarind Pulp
2 Tbsp Oil
Salt as per taste...
Method:
Heat a heavy bottom pot or wok on medium flame. Add the potatoes 1/2 tsp chilly powder, 1/2 tsp coriander, 1/2 tsp turmeric powder and salt. Add enough water to cover the potatoes stir once, cover and cook till potatoes are cooked and tender.
Drain and reserve the potatoes. In the same water add the plantain add water if needed cover and cook the raw banana till tender it will hardly take five minutes to cook. Once the plantain has cooked remove from flame and reserve.
Heat a wok on medium flame with oil. Add the crushed ginger, onion, chillies, curry leaves and asafoetida fry all the ingredients till onion turns transparent.
Add the remaining chilly powder and coriander powder to the onions and fry till the raw flavor reduces and the oil surfaces on the sides.
Add the cooked potatoes and plantain to the onion masala stir well and fry. spread the veggies in a even layer and fry on each side for five minutes.
Dilute and add the tamarind pulp and fry the veggies roast till the edges turn crispy. Garnish with finely chopped coriander and curry leaves and serve hot. 😊
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