Indian Plantain Stir Fry

Nutrition values are AI-estimated based on ingredients.

• 2 large green raw plantains (Kaccha Kela)
• Approximately 2 tablespoons shredded coconut
• Approximately 2 tablespoons whole coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• 2 dried red chilies, broken into pieces
• 1/4 cup chopped fresh coriander stalks
• 2 peeled garlic cloves
• Approximately 1/2 cup cooking oil
• 1 teaspoon mustard seeds
• 2 tablespoons urad dal
• 2 tablespoons curry leaves
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1/4 teaspoon salt (or to taste)
• A handful of chopped fresh cilantro/coriander leaves

1. 1Slice off the ends of two green plantains, make shallow lengthwise slits on the peel, and carefully peel the tough green skin.
2. 2Immediately place the peeled white plantains into a glass bowl filled with water to prevent discoloration.
3. 3Into a blender jar, add shredded coconut, whole coriander seeds, cumin seeds, black peppercorns, two broken dried red chilies, chopped fresh coriander stalks, and peeled garlic cloves, then blend into a coarse, aromatic paste/powder.
4. 4Remove the soaked plantains from the water, cut each plantain in half crosswise, then each half lengthwise into quarters, and finally chop into small, roughly 1-inch cubes.
5. 5Heat approximately 1/2 cup cooking oil in a black non-stick pan, then add 1 teaspoon mustard seeds, 2 tablespoons urad dal, and 2 tablespoons fresh curry leaves.
6. 6Stir with a wooden spatula until the mustard seeds begin to splutter and the urad dal turns golden brown.
7. 7Add the chopped plantain cubes to the pan, followed by 1 teaspoon red chili powder, 1 teaspoon turmeric powder, and 1/4 teaspoon salt.
8. 8Stir well to ensure the plantain pieces are evenly coated with the oil and dry spices, then continue to sauté the plantains until they start to turn golden on the edges.
9. 9Introduce the freshly prepared coarse masala paste to the pan and mix thoroughly with the plantains, ensuring all pieces are well coated.
10. 10Cover the pan with a lid and allow the sabji to cook for 10 minutes, letting the plantains soften and absorb the flavors.
11. 11After 10 minutes, remove the lid; the plantains should be cooked through and have a crispy, golden-brown texture.
12. 12Garnish generously with freshly chopped cilantro leaves and give a final stir to combine the cilantro.

These instructions are our analysis of the original video. Watch on YouTube →