Swetha's Fusion

Thursday, April 12, 2018

Ingredients:

3 - Plantain/ balekai
1 tsp - turmeric powder / haldi
1 tbsp - black-pepper powder / red-chili pdr (you may either or both depending on your choice of taste)
1½ tbsp - cumin pdr / geera pdr
1 tbsp - coriander pdr / dhania pdr
½ tsp - mango pdr / amchur (substitute: tamarind pulp or lemon juice)
1½ tbsp - chickpeas or gram flour / besan
1 tbsp - rice flour
2 tbsp - cooking oil
½ tdsp - funnel seeds / saunf
1 - small piece of cinnamon stick
2 in - ginger - thin sliced, crushed or grated (no paste)
1 - small bulb of garlic or 5 to 7 cloves - peeled and crushed
Salt - to taste

Method:

Put a vessel or a deep pan, add water and let the water come to boil. Add a spoon of salt and 1/4 tsp of turmeric to the water.
Meanwhile, after pealing the skin, cut plantains into cubes or thick circular pieces.
Add the cut plantains into the water.
Let water boil for a minute or two or until the banana is slightly tender (not too soft).
Drain the plantain pieces into a colander and keep it aside for few minutes to cool down.
To the plantain, now add salt, black-pepper pdr / red-chili pdr ( I use both, but more of black-pepper pdr), turmeric pdr, cumin pdr, coriander pdr, and amchur. Toss everything to coat the banana pieces with spices. Avoid using a spatula as it may break part and crush the plantain pieces.
Now add gram flour /besan and rice pdr to the mixture and toss again. Keep aside.
In a nonstick pan or a wok, add 2 tbsp oil and put on stove at medium flame.
To the hot oil, add funnel seeds, a piece of cinnamon stick and curry leaves. Stir for 20 seconds.
Now add crushed ginger and garlic to the oil and let it roast.
Add the banana and let it roast. Keep tossing every few minutes until it is crispy on the out side and soft on the inside. Do not cover. If needed add more oil.
Serve hot as a side dish with rice or roti.

~ Balekai / Raw Banana / Plantain Spicy Roast ~
Posted by Swetha @ 4/12/2018 01:41:00 PM ::