Spicy Pan-Fried Plantains

5 from 24 votes

Add a touch of flavor to your mealtime routine with this tasty and easy-to-make Indian-style spicy pan-fried plantains. Also known as balekai palya or vazhakkai poriyal, this dish is made with just a few simple ingredients and is ready in less than 20 minutes. The combination of spices and pan-roasting gives the plantains a unique texture and flavor that is sure to delight your taste buds. Perfect as a side dish or main course, this recipe is a delicious way to incorporate more plantains into your diet.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 187kcal

Author: Shilpa Kerur

Ingredients

3 green plantains (unripe)
2 tablespoon coconut oil or any cooking oil of your choice
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves
¼ teaspoon asafoetida hing
½ teaspoon turmeric powder
1 teaspoon red chili powder or as per taste
½ teaspoon salt
2 tablespoon coconut fresh or frozen
2 tablespoon cilantro

Instructions

Peel the green plantain and dice them. Soak them in cold water for 10-15 minutes.
Place a frying pan on medium heat and add coconut oil. Once it heats, add the mustard seeds and let them splutter.
Add cumin seeds, curry leaves, and hing. Saute for a few seconds.
Drain the water completely from the diced plantain and add to the frying pan.
Add turmeric powder, red chili powder, and salt. Mix well and reduce the heat to low.
Cover and simmer until the plantain is completely cooked (don’t add water to cook the plantain. It needs to cook in the steam and oil. Adding water will make it mushy)
Once the plantains are cooked, increase the heat and let them char slightly.
Turn off the heat and top with coconut and cilantro. Serve hot.

Notes

Select plantains that are unripe and firm, as overripe or soft plantains will not hold up well when cooked. Also, cut the plantain into even-sized pieces so that they cook evenly.

Soak the chopped plantains in cold water for at least 10 minutes. This will help remove the excess starch.

Do not add water when cooking the plantains as the water will make them mushy. Cover and let the plantains cook on low heat. The oil in the tempering along with the steam that is created by covering the pan is sufficient to cook the plantains and also create a beautiful crust.

Nutrition