Thursday, 20 August 2015

Yellow Plantains (long bananas) cooked with dessicated coconut and curry leaves

Plantain bananas cooked with dessicated coconut and curry leaves. A Goan speciality. Great way of having plantains the savoury way. These are the very long yellow bananas that you see in the supermarket.

The best time to use them for this vegetable is when they are ripe but still firm. They will soften as you cook them. This vegetable has a sweetish taste to it that takes you back to the beach!

yellow plantains cooked with dessicated coconut and curry leaves
Yellow plantains cooked with dessicated coconut and curry leaves



Ingredients: 

2 plantain bananas, peeled and diced in cubes
1/4 tsp of mustard seeds
3 to 4 broken red chillies
A small handful of curry leaves 
Salt to taste
Pinch of turmeric powder
Pinch of curry powder
Pinch of methi powder
2 tbsps of dessicated coconut 
1 tbsp of edible coconut oil 
yellow plantains
Yellow plantains




Method:
Put a little regular oil in a pan and add the coconut oil as well.. I wanted the coconut oil more as a flavouring so I added just a little. Add the mustard seeds and broken red chillies and curry leaves. Add the spice powders and salt into the oil so that the mixture coats the bananas nicely later but be careful not to burn the spices on too high a heat..  add the bananas and give it a quick toss on high heat..  add in the dessicated coconut and give it another couple of minutes till the bananas soften and remove..

Tip: Adding the coconut oil gives this dish a nice oomph and enriches it's flavour so it's a definite must add..



yellow plantains cooked the savoury way
Yellow plantains cooked the savoury way