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Spicy Plantain Fry

19 Jan

Arati Kaya Masala Vepudu.

Plantain is halved and boiled with skin till soft. The cooked plantain is briefly fried in tempered oil along with whole and powdered spices. Serve spicy plantain fry over steamed rice and dollop of ghee.
Makes: around 2 Servings of Spicy Plantain Fry.


Plantain 2 Medium
Garlic 1 Clove
Cumin Powder 1/2 tsp
Coriander Powder 1 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a Pinch
Lemon Juice 1 Tbsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, discard the ends, halve the plantains.
Bring to boil few cups of water, add the plantain halves, turmeric powder and salt.
Boil till the skins lose the green color and insides turn soft.
Cool to room temperature, peel and chop the plantain.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic and plantain cubes.
Fry for a minute to roast the plantain a bit, stir in cumin powder, coriander powder, red chili powder and salt.
Add a splash of water and cook for a minute.
Remove from heat and stir in the lemon juice.
Serve spicy plantain fry over steamed rice and dollop of ghee.
Notes: Make sure plantain is cooked right.

Suggestions: If plantain is not cooked properly, either boil longer or cook covered in the pan with a splash of water.
Variations: You can also check other plantain recipes here.
Other Names: Spicy Plantain Fry, Arati Kaya Masala Vepudu.