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More vegan Stir-Fries
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They cannot be consumed raw but they taste really good when cooked. They have a chewy texture, neutral flavor, and are starchy. Actually, not just Indian cuisine but it is a staple food in tropical regions all around the world. Popular cooking methods are steaming and frying. It also acts as a substitute for potatoes. You can use it to make Tikki/patty, kofta, or practically anything that calls for potatoes. We call it Vazakai Poriyal or Vazhakkai Varuval at home. But for the benefit of all non-Tamilians, it’s called Crispy Raw Banana/Plantain Fry Recipe that’s mildly spiced. This particular recipe of Indian Plantain Stir-Fry tastes the best when served with rasam or sambhar rice. It has a slightly chewy texture when cooked and is great to taste in savory recipes. You can easily find them in any grocery store. Spices, lentils, and herbs - mustard seeds, urad dal, curry leaves, asafoetida, and cilantro are what you will need for this green banana fry recipe. Cooking oil - I prefer to use vegan ghee or regular ghee when making this poriyal. But you can also use coconut oil or any other vegetable oil.
We also serve it as a side for lemon rice, curd rice, tomato rice, coconut rice, or any other flavored rice. Any kind of flatbread can also be served with this plantain stir-fry. Raw banana curry is a popular dish that’s also served at weddings and festive occasions. You can serve it for brunch, weekend meals, parties, potlucks, etc. It can also be packed in lunchboxes. To give it a slight crunch, you can also add some crushed peanuts or sesame seeds along with urad dal. An alternate way to save on cook time is to steam the plantains beforehand. Then chop them and add to the pan. It will reduce your cook time. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
