Bananas about bananas? Well, I’m bananas about plantains. And so today, I’m going to share a recipe for plantain stir-fry.
Plantains are a starchier, less sweet version of a banana. When you cook with plantains, you’ll want to seek out raw green plantains for savory recipes. Green plantains almost taste more like potatoes than they do ripe bananas.
Raw plantains can be tricky to peel – I suggest first using a knife to slit the peel – then you should be able to take the peel right off.
This recipe is really easy to make. Before you stir-fry the plantain though, you’ll need to cook it in hot water with turmeric until soft, which takes about five minutes.
Heat coconut oil in a pan, add mustard seeds and once they start to splutter, add ginger, garlic, serrano peppers, and curry leaves.
Throw in the plantain and fry away!
This stir-fry recipe is a Keralite way of cooking plantain. The dish is actually called vazhakka thoran. Vazhakka = plantain, and thoran = stir fry.