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Categories:
Plaintains oil cumin seeds Asafoetida optional red chili powder turmeric cumin powder Garam Masala cilantro
Viewed: 56 - Published at: a year agoIngredients
- 3 Plaintains or semi ripe bananas
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds or cumin seeds
- Pinch Asafoetida optional
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric powder
- 1 1/2 teaspoons Coriander cumin powder
- Pinch Garam masala or curry powder
- Cilantro to garnish
Method
- Slice bananas or plaintains in rounds. Leave them aside.
- Heat up oil in a pan. Add mustard seeds or cumin seeds. If you like both feel free to add both. Do 1/2 tsp of each then. I am more of cumin person. Once the seeds splutter you can add asafoetida and the plaintains or bananas whichever you are using. Do not use both as plaintains take a little bit of time to cook compared to bananas.
- Add all the spices and seasonings one by one. Let it cook for few minutes until the plaintains soften up a little bit and look cooked. If you decide to make it from bananas I would suggest using some water. Also once you add bananas it will be take only few mins to cook it down as you do not want to mush it.
- Garnish it with some cilantro or parsley, okay I know some of y'all hate cilantro! Serve it with roti. No naan please!
