Got Plantains? Here is a recipe for a delightful ‘Plantain Roast’ (Vaazhakka Roast) that I want to share. Best when served as a side for Saaru anna (Rasam) or Curd rice.
Ingredients:
Plantains (Vaazhakka) – 2
Oil – 2 tablespoons
Salt
Red Chilli Powder
Turmeric Powder
Asafoetida
Method:
Apply little oil in your palm and scrape the Plantain (Just remove the green layer using peeler). Dice the Plantain into small cubes.
Heat a heavy bottomed Kadai, preferably non-stick. Add the Plantain and give it a stir. Keep in Low Heat. After sometime, Sprinkle very little water over the vegetable and add Salt, Red Chilli powder, Turmeric Powder and Asafoetida and give it a stir and continue roasting in low heat. Stir occasionally. If the vegetable becomes extremely dry, sprinkle little water. Do not damp the vegetable too much. Keep in low heat until the vegetable is cooked. Keep a little longer if you want a crispy plantain roast.
Ingredients:
Plantains (Vaazhakka) – 2
Oil – 2 tablespoons
Salt
Red Chilli Powder
Turmeric Powder
Asafoetida
Method:
Apply little oil in your palm and scrape the Plantain (Just remove the green layer using peeler). Dice the Plantain into small cubes.
Heat a heavy bottomed Kadai, preferably non-stick. Add the Plantain and give it a stir. Keep in Low Heat. After sometime, Sprinkle very little water over the vegetable and add Salt, Red Chilli powder, Turmeric Powder and Asafoetida and give it a stir and continue roasting in low heat. Stir occasionally. If the vegetable becomes extremely dry, sprinkle little water. Do not damp the vegetable too much. Keep in low heat until the vegetable is cooked. Keep a little longer if you want a crispy plantain roast.
