Plantain 65 is a vegetarian / vegan starter come sidedish. We serve this dish as a side southindian meals, pairs well with, lemon rice, veg pulao, sambar rice or rasam rice.
Plantain 65 Ingredients:
2 Large Raw Banana = 300 Grams
1 Tbsp Garam Masala or Kitchen King Masala
1 Tbsp Ginger and Garlic Paste
1 Tbsp Coriander Powder
1 Tbsp Chilly Powder
1/2 Tbsp Jeera Powder or Cumin Powder
1/4 Tsp Asafoetida
1/4 Tsp Ajinomoto (Optional)
1/4 Tsp Orange Food Color
3 Sprigs Curry Leaves
3 Green Chilies Slit
Salt as per taste
Oil for frying
Garnish: Lime Juice, Pepper Powder and Coriander Leaves
Prep:
Wash the raw banana and pat it dry. Using a sharp knife remove the stem followed by the shiney outer skin which contains fiber and not edible.
Do not peel the entire skin we need to remove only the surface of the skin.
Place a pot of water to soak the chopped raw plantain once chopped.
Chop the plantain into 1/2 inch coins and chop it into half moons and place in water. This way the plantain will not discolor and will remain fresh.
Wash, slit and reserve the green chilly and curry leaves. We can finely chop the curry leaves and add it to the plantain.
Method:
Add the slit green chilies, curry leaves, ginger and garlic paste to the plantain.
Add garam masala, coriander powder, asafoetida, chilly powder, cumin powder, orange food color, rice flour, corn flour and maida to the plantain.
Add ajinomoto, salt, sprinkle water gradually and mix the plantain till all the ingredients are well incorporated and stick to the plantain. Allow the plantain to rest for few minutes on the kitchen counter while the oil heats up for fring.
Heat enough oil for frying in a wok on medium flame.
Once the oil heats up gently drop the plantain pieces separated and not bunched, fry for 2 minutes on each side till the plantain turns crispy.
Fry the plantain till golden in color, drain from excess oil and reserve.
We can divide and fry the chilies and curry leaves along with every batch of plantain, this adds to the aroma and taste.
Serve the plantain 65 as hot as a starter or with southindian meals and enjoy 😉
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