Friday, May 31, 2013

Kele Talasani (Green Plantain with Garlic)

My Mother made this frequently when we were young. I liked the combination of garlic with crunchy plantains and spices. It pairs well with white rice and dalitoy.


1 large Green Plantain
3 cloves of garlic, peeled and crushed
1/2 tsp red chilli powder
1/4 tsp haldi (turmeric powder)
salt to taste

How it's made:

Peel green plantain. Discard skin and cut plantain to 1/2" cubes. Rinse under running water.
In a "Kadai" or frying pan, heat oil. Add garlic and fry until light golden brown. Add dry spices and salt. Add plantains. Stir well. Cover and cook until tender. Do not add water. During the last 2-3 minutes of cooking process, uncover lid and fry on high heat until plantains get a little crunchy on the outside. Adjust seasoning.

Serves: 2

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