Plantain / Raw banana is sliced after its outer thick skin is removed. The plantain slices are fried in oil separately and cooked with onion and spice powders. Serve plantain onion fry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Plantain Onion Fry.
Green Plantain 2
Green Chiles 2 – 3
Fresh or Frozen Grated Coconut 2 Tbsps
Ginger Garlic Paste 1/2 tsp
Roasted Peanuts 2 Tbsps
Roasted Cashews 1 Tbsp
Turmeric Powder a big Pinch
Chaat Masala 1/4 tsp
Lemon juice 1 tsp
Salt to Taste
Cilantro few Sprigs
Oil 1 Tbsp
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 1 tsp
Method of preparation:
Remove thick skin and thinly slice the green plantains.
Peel and slice the onion.
Removes stems, wash and slice the green chiles.
Wash and finely chop the cilantro leaves.
Heat a tbsp oil in a pan, add plantain slices and fry till they turn golden brown around the edges.
Remove the plantain slices from the pan.
Add a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly, add green chiles and sliced onion.
Fry till onion turns translucent and start to change color.
Stir in plantain slices, coconut, turmeric powder, cashews, peanuts and salt.
Cook for around 2 minutes and stir in cilantro.
Remove from heat and sprinkle chaaat masala powder and stir in lemon juice.
Serve plantain onion fry with steamed rice and dollop of ghee.
Notes: Make sure plantain is cooked well.
Suggestions: Make sure to reduce the salt if chaat masala has salt in it.
Variations: Check other plantain recipes here.
Other Names: Plantain Onion Fry, Aratikaya Ullipaya Vepudu.