Plantain Stir-Fry/ Vazhakkai Poriyal

Table of content

About the dish
preparation time
cooking time
ingredient
preparation

1. About the dish

Plantain is unripen banana which is tasty and the preparation is similar to potato stir-fry recipe. Plantain cooks so quick. Plantain is the most important vegetable in the houses of South India and this recipe is prepared on New Moon day along with moor kulambu as a gratitude towards our ancestor's. Plantain leaves some black dry strains on knife and hands, so remember to apply any oil in knife & hands and slice them into pieces. Before slicing the plantain, peel-off the skin with peeler and soak the diced plantain in water before start cooking. 

2. Preparation time

It takes 5 to 10 minutes.

3. Cooking time

Plantain cooks very fast, so it takes only about 5 to 10  minutes.

4. Ingredients

Plantain                      - 1                          
Salt 
Turmeric Powder       - 1/4 Tea spoon

for seasoning

Mustard seed           - 1 Tea spoon
Urid dhal                 - 1 Tea spoon
Chana dhal              - 1 Tea spoon
Curry leaf                 
Red chili powder     - 1 Tea spoon
Coriander powder   -  1 Tea spoon
Idly chili powder    -  1 Table spoon
Oil 

5. Preparation 

1. To start this recipe, add required water to a vessel or casserole to boil the plantain. As the water starts boiling, add some salt to it and 1/4 tea spoon of turmeric to it. Now add the plantain and let it cook for 5 minutes.
2. Strain the cooked plantain and keep as side.
3. Now take a pan or kadai, add some oil. Once oil gets heated, add the seasoning ingredients one by one. Start with mustard seed, urid dhal, Chana dhal and curry leaf. Once dhal gets roasted or turns brown, add cooked plantain to it.
4. Add red chili powder, coriander powder, idly chili powder and give a nice stir to evenly mix the spice with plantain and note to keep the flame on low.
5. At this stage, add 1 table spoon of oil and give a stir. Let the plantain fry sit in medium flame for another 5 minutes to get crispy.
6. When the plantain fry turns crispy and edges turns brown color switch off the flame. Your plantain curry is ready to be served.