Adapted from http://dinersjournal.blogs.nytimes.com/2009/02/03/recipe-of-the-day-sauteed-ripe-plantains-platanos-maduros/
I had got some plantains to make curry but they ripened even before I knew it! (Who knew plantains could ripen even in the fridge??) I googled for some recipes for ripe plantains and found a wonderful recipe! It is Latin and I adapted it to Indian taste.
Here's the recipe-
Ingredients-
2 plantains which have turned ripe
2 tsps mustard oil
1 tbsp spring onions
1 tsp cilantro for garnish
1/2 tsp turmeric
Salt to taste
Directions-
Peel and cut plaintains (These will be a bit firmer than the ripe bananas and easy to cut)
Heat oil in a wok. Add spring onions and cilantro (I don't like the taste of raw cilantro). Fry a bit and then add the cut plaintains. Add salt and turmeric. Cook for 10-15 minutes uncovered, turning in between to fry them well. Turn off flame. Serve warm as a sidedish.
This is going to Priya's Fusion Recipes event. Also check Pari's page here.
I had got some plantains to make curry but they ripened even before I knew it! (Who knew plantains could ripen even in the fridge??) I googled for some recipes for ripe plantains and found a wonderful recipe! It is Latin and I adapted it to Indian taste.
Here's the recipe-
Ingredients-
2 tsps mustard oil
1 tbsp spring onions
1 tsp cilantro for garnish
1/2 tsp turmeric
Salt to taste
Directions-
Peel and cut plaintains (These will be a bit firmer than the ripe bananas and easy to cut)
Heat oil in a wok. Add spring onions and cilantro (I don't like the taste of raw cilantro). Fry a bit and then add the cut plaintains. Add salt and turmeric. Cook for 10-15 minutes uncovered, turning in between to fry them well. Turn off flame. Serve warm as a sidedish.
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