Chutney wale kachche kele

Plantains are not everyone’s choice until you really know how to make them well. From koftas to chips you need a knack to flavor it rightly. Maa , interesting had this quick recipe extremely simple and tasty. For me this recipe is very special coz my visit to Kerala post marriage introduced me to a different culture altogether where plantains were in abundance and my recipe had to stand out to show off little of my culinary skill to my Aunt inlaws.


250 grms raw plantains

4-5 cloves of garlic

½ cup of chopped fresh coriander

Pinch of hing

1 teaspoon mustard

1 teaspoon tumeric

½ cup hot water 

2 tablespoon oil

Salt to taste


Heat the oil in kadhai , add mustard seeds and hing. Add turmeric powder and quickly add the plantains. Add salt to taste and dash of water. Cover it and cook. Keep sprinkling water if required since they tend to stick at the bottom. You can use non-stick kadhai if required. Adding water also keeps the plantains moist. Meanwhile make a coarse paste with coriander and garlic. Add once the plantains are almost done.  Cover it until completely cooked.

Serve it with moong dal and rice.

Published by uma isabel

Home chef, Foodwriter & Event Manager

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