Plantains belong to the Banana family and taste similar to potatoes. It is a good source of potassium and vitamins like A, B6 and C. Potassium helps reduce risk of blood pressure and is also beneficial for our brains and kidneys. It is high in carbohydrates and thus an energy booster. It is also high in dietary fiber.
Vitamin B6 has manifold functions in the body, from aiding in bringing oxygen to the tissues via the red blood cells, to hormone levels regulation. A diet rich in vitamin B6 as well as magnesium, which is also present in plantains, has been found to decrease the incidence of premenstrual syndrome and its associated symptoms like depression, cramping and water retention.
Ingredients:
Plantains, 2 peeled and cubed
Oil, 1 tbsp
Carom Seeds, 1 tsp
Asafoetida, a pinch
Whole Dry Red Chili, 1
Curry Leaves, a sprig
Green Chilies, 2 roughly chopped
Turmeric Powder, 1/2 tsp
Coriander Cumin Powder, 1 tsp
Red Chili Powder, 1 tsp
Salt to taste
Procedure:
1. Wash, clean and peel the plantains. Cube them or cut them into desired size pieces.
2. Heat oil in a thick bottomed pan.
3. Once hot, add in the carom seeds.
4. Next add the whole dry red chili, asafoetida, curry leaves and green chilies.
5. Add the turmeric powder and mix.
6. Time to add the plantains. Toss. Season with salt.
7. Cover and cook for 15 minutes on low flame until cooked through.
8. Add the remaining dry spices. coriander cumin and red chili powder. Toss well.
9. Cook uncovered for 5 minutes on medium heat to get the perfect crispiness.
10. Serve hot with rotis or parathas!
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