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Plantain Tomato Fry

10 Jun

Plantain Tomato Fry.

Plantain is peeled and chopped into small pieces. Chopped plantain is cooked and fried till it turns brown. Tomato is chopped up and added to the pan as a finished step. Serve plantain tomato fry with steamed rice and dollop of ghee.
Makes: around 2 Servings of Plantain Tomato Fry.


Plantain 2 Medium Size
Tomato 1
Red Chili Powder 1/2 tsp
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Remove ends, remove the thick skin and chop the plantain into small pieces.
Wash and finely chop the tomato.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped plantain.
Fry briefly, cook covered on medium high heat for couple of soften the plantain.
Uncover, add tomato in the middle of the pan and don’t stir until tomato softens and starts to change color.
Add salt and red chili powder to taste and stir well.
Serve plantain tomato fry with steamed rice.
Notes: Make sure plantain is thoroughly fried and changes color.

Suggestions: If plantain is not cooked well, put it back on heat, add a tsp of oil and fry till done or cook covered till done.
Variations: You can also add a mixture of cumin powder and coriander powder to the plantain fry.
Other Names: Plantain Tomato Fry.