The key is to use fresh and firm green plantains before they ripen to a yellow shade. Today’s vegetarian stir fry recipe makes for a perfect side dish with rice, sambar, papad and a bowl of yogurt. This simple plantain fry calls for a few aromatic spices like cinnamon which brings immense flavor to the well roasted plantains. Tempering of curry leaves and fresh coriander leaves as a final garnish are essential so do not compromise with these ingredients. 1 Mix chili powder, methi powder, turmeric powder, coriander powder, cumin powder, salt, ginger garlic paste and grated coconut to the sliced raw plantain. Sprinkle 4-5 tbsps of water and keep aside for 10 mts. 2 Meanwhile, heat oil in a cooking vessel, add the cumin seeds and let them splutter. Add curry leaves and green chilies and toss for about 5-6 seconds. 3 Add the chopped onions and saute for 4-5 mts till they turn pink. Add the sliced plantain pieces and stir fry for 4-5 mts without lid on medium high. Constantly stir fry to ensure they don’t burn or stick to the pan. 4 Cook with lid on low to medium flame for 18-20 mts or till the plantains are well roasted and turn soft. Remove lid and cook on medium high, tossing constantly, for 2-3 mts. Add cinnamon powder and mix. Turn off heat and remove onto a serving bowl. 5 Serve with hot rice and sambar. Prep & Cooking: 35-40 mts Serves: 3-4 Cuisine: Andhra . 1 large onion, finely chopped 1 tsp ginger-garlic paste big pinch turmeric powder 1 tsp chilli powder 1/2 tsp coriander powder 1/4 tsp roasted cumin powder pinch of methi powder (dry roast and make a fine pwd) pinch of cinnamon powder 2 tbsps fresh grated coconut 1 1/2 tbsps oil salt to taste fresh coriander leaves for garnish For poppu/tadka/tempering: 1/2 tsp cumin seeds 2-3 green chilies, slit 8-10 curry leaves I
