Nov 12, 2009


Plantain also known as “Aratikaya” in telugu is a widely used vegetable in South Indian cooking. It is used in making a variety of dishes ranging from simple fries with basic tempering to curries, gravies and even snacks like bajjis and pakoras. Here is a simple plantain stir fry that goes well with rice

Here’s what you would require to make the plantain stir fry:

Plantains  :2
Turmeric :1/4 tsp.

For the tempering:

Jeera : 1 tsp
Mustard seeds : ¼ tsp
Dry red chillies (endu mirchi): 2-3
Asaefotieda/hing/inguva : a pinch
Curry leaves:7-8
Ginger : 1 inch piece grated finely
Green chillies : 3 to 4 or according to taste chopped to 1 inch pieces
Dhania /coriander powder : ½ tsp (optional)
Turmeric : ¼ tsp
Salt : to taste
Lemon - 1
Chopped coriander leaves : for garnish

Chop plantains to 1 inch cubes. Boil the pieces in water with turmeric until the pieces turn soft. (The fork should be able to pierce through the piece)

Drain the water and set aside.

Heat oil in a kadhai. Add the mustard seeds. When they start spluttering add the jeera. When it starts to fry a bit red chillies and stir. Now add the hing and fry till a nice aroma starts coming out. Then add the ginger and green chillies and fry for few more seconds. Now add the dhania powder (optional) and turmeric. Keep stirring. Add the turmeric.

Now add the plantain pieces and salt and stir evenly to coat all the pieces will the tempering.
Cover and cook for about 4-5 minutes on low heat. Check the seasoning.

Just before switching off the stove add lemon juice according to taste and coriander leaves.

Serve hot with rice.


In the above recipe you can skip the dhania powder and lemon juice. Instead of lemon juice you can add 2-3 tbsp of grated coconut at the end. Just make sure to turn off the gas soon after adding the grated coconut or else it will lose its flavor.

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