This is my favourite green plaintain vegetable recipe. I learned it from my mom. It is simple and very tasty. Goes well with paez ( rice cooked in lots of water) , galmbiche chutney ( dried shrimp chutney) and pickle.
Food Fact: The plantain has been consumed as human food since prehistory. It tends to be firmer and lower in sugar content than the dessert bananas. Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.
The whole plantain can be steamed for a tasty breakfast dish or fried/ grilled with a little meet mirsang/ mangalore chilli paste as a snack to accompany drinks.
Raw Green Plaintains: 2
Onion: 1 small chopped
Tomato: 1 small chopped
Green Chillies: 4 slit
Salt to taste
Freshly grated coconut:1/4 cup
Crushed garlic flakes- 3 large
Kashmiri Red chilli- 1 broken
Curry leaves: 1 sprig
1. Wash plaintains, then using scraper peel the outer green skin. Cut the plaintain into two halves
length wise and then across into 1 inch pieces. Immediately place in a container of cold water in which a few drops of lemon juice has been added. This prevents discolouration of the plaintain.
2. Chop onions, tomatoes, slit green chillies. Place in a pressure cooker along with plaintains and 1.5-2 cups water. Add salt and 2 tsps of oil. Place pressure cooker on medium heat and cook under pressure for 2 whistles. Then take off heat. When pressure drops open cooker. Add grated coconut and bring to boil. Check salt.
3. In another vessel heat oil for seasoning, add crushed garlic, fry till garlic turns brown, add broken red chilli, curry leaves and hing, when ready pour cooked plaintain over seasoning. Give a good stir.
Keleyche Sukke is ready. Serve hot with paez ( rice cooked in lots of water) , galmbi che chutney ( dried shrimp chutney) and pickle.