Raw plantains that are easily available in our backyards are storehouses of nutrients. Check out the recipes of raw plantain curry and a thoran (stir fry) that could make your lunch extra special.

Raw plantains that are easily available in our backyards are storehouses of nutrients. Check out the recipes of raw plantain curry and a thoran (stir fry) that could make your lunch extra special.

Raw plantains that are easily available in our backyards are storehouses of nutrients. Check out the recipes of raw plantain curry and a thoran (stir fry) that could make your lunch extra special.

Raw plantains that are easily available in our backyards are storehouses of nutrients. Check out the recipes of raw plantain curry and a thoran (stir fry) that could make your lunch extra special.

Raw plantain curry

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Ingredients
2 raw plantains (peeled and cut into small pieces)
½ onion (sliced)
2 green chillies (split)
1-inch piece of ginger (crushed)
2 big garlic cloves (crushed)
1 tomato (diced)
Curry leaves
1 ½ tsp coriander powder
¼ tsp turmeric powder
1 tsp chilli powder
1 tsp fish masala powder (option)
A pinch of fenugreek powder
1 cup water
½ cup first extract of coconut milk
2 tbsp coconut oil
For tempering
Coconut oil
Mustard seeds
Fenugreek seeds
Curry leaves
Preparation
Heat coconut oil in a non-stick pan
Sauté onions, green chillies, ginger and garlic
Into it add coriander powder, turmeric powder, chilli powder, fish masala powder and fenugreek powder
Sauté until the raw smell of the powders are gone
Now add tomatoes and curry leaves
Sauté well
Pour ½ glass water
Add the plantain pieces when the gravy begins to boil
Cook for 5 minutes with the lid on (stir occasionally)
Add salt and ½ more glass water
Mix well and cook for 10 minutes
Add the first extract of coconut milk when the plantain pieces are cooked well
Turn off the flame after some time
Meanwhile, heat coconut oil in another pan
Splutter mustard seeds and fenugreek seeds
Sauté some curry leaves as well
Add this tempering into the curry
Mix well

Plantain peel and cowpeas stir fry

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Ingredients
Skin of 2 raw plantains (cut into small pieces)
½ cup boiled cowpeas
Mustard seeds
½ onion (finely chopped)
2 green chillies
Some curry leaves
½ cup grated coconut
A pinch of turmeric powder
Salt as required
1 tbsp coconut oil
Preparation
Cook the plantain skin and cowpeas separately
Heat coconut oil in a pan and splutter mustard seeds
Sauté onions, curry leaves and green chillies
After 2 minutes add the grated coconut
Cook until the coconut is almost done
Finally add the plantain skin and cowpeas
Sprinkle 2 – 3 tbsp of water in which cowpeas were cooked
Mix well and cook for 2 minutes with the lid on.