Plantain Tawa fry

Simple, humble recipes are always close to my heart. Every household has different recipes for common dishes. At times, when you get to taste it elsewhere you realize that there is a whole new flavor to the common dish you have always known. We always made plantain simmered in coconut milk and turmeric or just plain fried like chips at home. Occasionally, my mom would add it to sambar or curries that she made. On one occasion I tasted this dish at a friends’ and fell in love with the taste. Recently I made this at home and Josh’s father commented at the end of the meal that he thought it was fish fry. It pairs well with all vegetarian curries and goes really well especially with curd rice. It is tangy, spicy and not too dry like chips. Josh has had several digestive issues in the past and so we are very careful about how and what we choose to eat. Plantain is something he’d always refuse cause of the aftermath. But this dish goes easy on the tummy.The addition of asafoetida enhances the taste and also aids in digestion.

Ingredients

• Plantain – 2

• Tamarind – one small lemon sized ball (soaked in warm water)

• Salt – to taste

• Tumeric – ½ tsp

• Chilli powder – 1 tsp

• Asafoetida – ¼ tsp

• Oil – 3 tbsps

Method

1. Peel and slice plantains into round discs of 2 cm each.

2. To a vessel add the plantains, salt, tamarind water and bring to boil until completely cooked. Do not overcook as the bananas will break and mash.

3. Drain off water. Add salt, turmeric, chilli powder, asaf and mix well to combine.

4. Heat oil on a frying pan or tawa and shallow fry on each side for 2 mins.

5. Serve hot with any curries of your choice.

*Notes

• You can alternately use curry powder or kulambu milagai thool instead of chilli powder.

• If you’re not fond of asafetida, you can add in some roughly crushed garlic instead.