My New York City neighborhood has a lot of variety when it comes to grocery stores. There are fancy gourmet stores, supermarkets, and tiny ethnic grocery stores. I get very good bargains sometimes and I end up with more stuff than I can use. These green plantain chips and stir-fry were the result of one such barrgain….8 green plantains for a dollar! How could I pass that offer? So I ended up with a batch of crunchy plantain chips and a simple stir-fry that was ideal for lunch with rice and dal curry.
To make the plantain chips, I peeled and sliced the plantains into thin strips. I fried the chips in canola oil in a deep wok and sprinkled the hot chips with a mixture of salt, chilli powder and amchur (dried mango powder) as soon as they were off the stove. Amchur powder gives the chips a tanginess that complements the heat from the chilli powder. It is available in Indian grocery stores.
Yeah, I know fried stuff is bad for you and it clogs your arteries and all that, but never mind, these chips are crunchy, salty, tangy, spicy in one bite.
Green Plantain Stir-Fry
This stir-fry is simple and easy with very few ingredients. I used green plantains cut into half lengthwise and then into half-moons. I heated some oil in a pan and added black mustard seeds. When the mustard seeds had popped, I added some thinly sliced onions, a few curry leaves (optional), and one finely chopped green chilli. A pinch of salt and turmeric was sprinkled on the onions. Then added the sliced bananas and a little water. I closed the pan and cooked the plantains for about five minutes, then removed the cover and cooked for another five minutes until the water had evaporated and the plantains were cooked. It is an easy side dish that is ideal for vegans and vegetarians. I had it for lunch with basmati rice and dal curry (lentil curry).