Yum! Yum! Yum!

This Plantain Fry is a simple everyday recipe but the speciality of this dish it is my favorite when my mom makes it. It is so amazing that some foods however simple they are they will bring you lot of memories and bondings. So today I am thinking about my mom and sharing her recipe here with you, enjoy!

Aratikaya Vepudu with Allam and Pachi Mirchi masala

Ingredients:
Plantains - 2 medium
Onion - 1/2 medium
Green Chili - 3
Ginger - 1 inch stick
Salt - 1.5  tsp ( according to your taste)
Oil - 2 Tbsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 6
Turmeric Powder - 1 tsp
Cilantro - 1 Tbsp ( For garnish)

Preparatory Steps:

• Trim edges of Plantains and cut them into half along with peel. Add Plantain halves in a bowl with 1/2 cup of water. Add1/2 tsp of Turmeric powder in water. Boil Plantains on stove top for 15 to 20 min. Alternatively you can boil in pressure cooker ( up to 2 whistles). Once Plantains are boiled, run these under cool water and remove the peel. And chop them into small cubes.
• Chop onion into small pieces and keep them aside.
• Trim Green Chili and peel Ginger and add them to small mixie jar, add 1/2 tsp salt and grind it together to make it into paste. 

Method:

1. Heat non-stick pan and add oil to it. Once the oil is hot, add Red chili, followed by Chana Dal and Urad Dal. As lentils start turning golden color add cumin seeds and mustards. When you notice mustards starts spluttering add curry leaves, followed by remaining turmeric powder. That completes the tempering. 
2. Now add chopped onion to the pan and mix it well with tempering. Sauté until onions become translucent. ( for 2 to 3 min).
3. Add boiled plantain cubes to pan and combine with onions. Add salt and saute until everything is combined. 
4. Now add ginger and green chili paste to pan and combine well until plantain pieces are coated with ginger and green chili paste. Now taste and adjust salt as needed. 
5. Switch off the stove, transfer the Plantain fry to serving bowl, garnish with some cilantro on top. Serve hot immediately with White Rice and some Ghee ( clarified butter) on top. 

Plantain Fry with Ginger and Green Chili paste

Notes:

• Adding turmeric powder when boiling plantains will prevent them from blackening and it protects your hands too when you are handling plantains. Otherwise plantains peel can make your hands little rough when you are dealing with them. 
• Some times green chili will turn out very spicy, if that happens add 1 tsp of lime juice to the fry at the end (before taking it off from the stove), that softens the spices. 

Mom is best cook for everyone in this world, you can check some more of my Mom's Recipes like kakarakaya vepudu,  aloo korma, guddu vepudu, bread bonda  on my space.


will be back with another simple and elegant recipe,
Take care until then
-Mythreyi