Vaazkkai varuval ( Raw plantain stir fry )

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Vaazkkai or Raw plantain is a crowd favourite after potatoes . It is widely used in South Indian cooking . It is a very versatile vegetable and can be used in variety of ways . We can make simple stir fries, or shallow fry with lots of chilli powder and it will taste just like fish , vegetarian fish I call it . It can be deep fried coated in flour to make yummy bajjis( savoury plantain fritters ) . But many are wary of using this vegetable because of the fact that it is produces flatulence .

I have a simple recipe taught by my MIL , that makes it tasty as well as reduces or removes the flatulent nature of the vegetable .

Ingredients

Raw plantain -2

Whole Pepper -2tsps

Fennel seeds(Sombu) -2tsps

Shallots -4-5 (peeled )

Garlic -2-3 pods , peeled

Curry leaves -1sprig

Oil for stir frying

Chilli powder-1tsp

ACV or lemon juice -1tsp

Turmeric powder 1/2 tsp

Jeera powder -1tsp

Coriander powder -1 tsp

Salt -as per taste

Method

Peel and dice the vaazkkai , and soak them in salted water so they don’t change colour .

Add the pepper , fennel seeds ,shallots , garlic to a blender and blend into a smooth paste , without water .

Then add the required amount of chilli powder , turmeric powder, coriander powder , jeera powder and salt and lemon juice /ACV and mix well .

Remove the cut plantains from water and add the paste to it mix well and marinate for 15-30 mins .

Then add oil in pan , splutter fennel seeds , sauté curry leaves and add in the marinated vegetable . Combine well with oil and cook covered on a medium flame . No need to add any water . The vegetable will cook in its own steam and it will cook quite fast . Stir carefully off and on so as not to break the pieces .Keep adding oil bit by bit whenever necessary . I prefer using a ceramic or non stick pan so it needs less oil .

Once the plantain is cooked ( it will be easier to break with the ladle ) and when it is well browned you can stop cooking . And it’s ready to serve .

Tips

*i like to leave a thin layer of skin on the plantain so it has that chewy texture after cooking but it’s totally your preference

* you can tweak the amount of pepper you use depending on your spice level

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