Comfort Food · Fusion · Herbs · Indian · Konkani · Mangalorean · South Indian · Vegetarian

Peppery Raw plantain sabji…


As much as I enjoyed eating all the yummy food during my trip to Europe, I did miss eating all the hot & spicy Indian food.. 🙂 K did too… So we went hunting for a street in Paris where there are South Indian restaurants & ate in Saravana Bhavan… 🙂

So had to prepare some hot & spicy Indian food to make up for all the food without spice that I ate for the past 15 days.. I had picked a few raw plantains during my grocery shopping for the week…

Peppery Raw plantain sabji...

This sabji/stir fry is very flavourful & yummy. A good accompaniment with some hot steamed rice along with some yogurt or even with some chapati’s. I modified my mums recipe. My mum does not add the asafoetida, Kasuri Methi & the crushed black pepper; just for a twist I added these ingredients & it turned out well.

Ingredients: (Serves 2)        Preparation Time: 15-20 mins
Raw plantain – 1 medium-sized, peeled & cubed
Onion – 1 small-sized, finely chopped
Turmeric powder – a pinch
Asafoetida – a pinch
Kasuri Methi – 1 tsp
Curry leaves – 1 sprig, about 6-7 leaves, roughly torn
Sambhar masala – 1/2 tsp
Crushed black pepper – 1/4 tsp or more, based on your taste
Cooking oil – 1 tbsp
Salt to taste

Method:
Heat oil in a fry pan, when the oil gets hot add the asafoetida. Let the asafoetida sizzle for a few seconds; next add the chopped onions, add some salt to help fry the onions quicker.

Next add the curry leaves; fry for a minute. Now add a pinch of turmeric. Let the onions begin to turn a light brown in colour; once they do add the cubed raw plantain. Add salt for the plantains, mix well, lower the heat so that it doesn’t burn. Add the sambhar powder & mix. Add about a 100ml water & close with a lid. Let the plantain cook. Keep checking on it time to time till done. Check & adjust salt.

When almost done, crush the Kasuri Methi between your palm & add it. Mix well. Turn off the heat. Add the crushed black pepper & mix well.

Garnishing: (Optional)
Garnish with chopped coriander leaves if required. I did not add coriander leaves.

Peppery Raw plantain sabji...

You can also add some lemon juice if you like a tangy flavour to this..

Serving Suggestions:
Serve hot with a bowl of hot steamed rice & dal/yogurt or with chapati’s.

Peppery Raw plantain sabji...

If you like this recipe, check out similar recipe’s like – Simple yet very comforting!…. Batata Piyava Upkari/Stir fried Potato Onion sabzi…, Mums style Beetroot Upkari..!!, Easy Potato fry/ Aloo fry, Adraki Aloo Gobi/Gingery Potato & Cauliflower, Chatpata Methi Aloo etc.

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9 thoughts on “Peppery Raw plantain sabji…

  1. This one is looking so delicious. Liking the use of sambhar masala. I also remember your Stir fry beetroot curry which you have also mentioned here Mum style beetroot upkari that also included some same style of preparation of beetroots with sambhar masala.

    Like

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