Growing up, plantain was one of the vegetables I sincerely disliked. Four years in the college hostel with its watery dal, half cooked rice and stiff as a frisbee chapattis helped me appreciate my mom's cooking and developed in me a new found respect for all vegetables. I learnt this particular recipe from my mom-in-law and this also happens to be a favorite of my husband.
Ingredients
- 2 medium Plantains
- 2 large pods of garlic
- 1 tsp chilly powder or to taste
- Pinch of turmeric powder
- Salt
- 2 tsp oil
Directions
- Grind the garlic, chilly powder and turmeric into a paste.
- Peel and cut the plantain into slightly thick round slices.
- Cover and cook the plantain along with the paste. Take care not to over cook it so that the slices don't break.
- Heat a griddle with some oil. Spread the plantain on it and roast both sides for couple of minutes.
Goes well with rice and curry.
No comments:
Post a Comment