Green Plantains in Fresh Herbs

In my country Indonesia, all of the banana families are called “pisang” which then followed by the word describe the type of banana.

There’re many types of bananas in Indonesia e.g. Pisang Ambon (the most aromatic & sweet type of banana) , Pisang Tanduk (plaintain type with horn shape reaches up to 8-15 inches, grows in many districts in West Java in Indonesia. Mainly cooked as fried bananas), Pisang Susu, Pisang Mas (smaller in size than normal bananas), Pisang Raja, Pisang Kepok (slightly square-ish shape)

For those who never experiment with plantain before (like myself), it is kind of starchy, low in sugar and apparently highly nutritious as it is a good source of potassium, vitamin a & c, dietary fiber and high in carb . It is used in many savory dishes somewhat like a potato would be used and is very popular in Western Africa and the Caribbean countries.

This image is featured in Tastespotting

Plantains are native to India and are grown most widely in tropical climates. This vegetable-banana tastes different at every stage of development. The interior color of the fruit will remain creamy, yellowish or lightly pink. When the peel is green to yellow, the flavor of the flesh is bland and the texture is quite starchy.

I’m so excited to find a recipe from Southdreamz that looks a perfect fit for the green plantain I bought from the market the other day.  As the plantains are pretty bland, the strong Indian spices complements it just beautifully.

view this recipe on your Iphone:

STIR FRIED GREEN PLANTAIN

Ingredients:

*  2 raw plantains, peeled, sliced into thick rounds
*  2 tbsp dessicated coconut
*  3 medium onion peeled & chopped
*  2 green bell peppers cut length wise
* 1 tsp red chilli flakes
*  3/4 tsp coriander powder
*  1/2 tsp cumin powder
*  1/2 tsp fennel seeds powder
*  1/4 tsp garam masala powder
*  1/2 tsp mustard seeds
*  10 curry leaves
*  2 tbs oil
* a handful of chopped coriander leaves (optional if you like coriander leaves)

Cooking Directions:
1.) Heat oil in a pan. Add mustard seeds and let them splutter. Add the cumin seeds, coriander powder +
curry leaves. Add chopped onions, cook until fragrant
2.) Add sliced green bell pepper and plaintains.
3.) Add dessicated coconut, chili powder, garam masala powder. Add grated coconut.
4.) When it’s cooked add chopped fresh coriander leaves. I like a lot of them, I used 1 cup full.
5.) Serve over warm steam rice