Aratikaaya Vepudu / Plantain Fry

I wish everyone who are celebrating Diwali, a happy, safe and fun filled one. 

Coming to this week's recipes for BM, it is going to be dry sautes that can be served with rice and/or rotis. I did not have to go looking for recipes elsewhere for this theme as I prepare vegetable dishes on a daily basis, just like the rest of the Indians do. All I had to do was pick those dishes that I haven't posted on my blog yet. The first one is going to be this crispy and yummy fry made with plantain, an absolute favorite of my family. Generally I stay away from frying vegetables but as usual there is one exception for which I keep gladly breaking the rule. And that happens to be this plantain fry, that everyone at home loves to indulge in. This is a regular fare in my mother's kitchen and in fact a commonly served dish for new mothers in our families since plantain is believed to generate heat in the body.

Ingredients: (Yield 4 servings)
2 large sized plantains
2 tbsp. oil
Salt to taste
Red chili powder to taste 

Method:
* Trim the edges and peel the plantains. Quarter each plantain lengthwise and cut crosswise into 1/4 inch thick pieces.
 
* Heat oil in a kadai or a wide non-stick pan and add the plantain pieces. Fry on medium flame, intermittently stirring / tossing the pan until they turn crisp and golden brown uniformly. 
If the plantain pieces are scorching or sticking to the bottom of the pan, then gently scrape with the spatula and lower the heat. Add extra oil if needed. The fried plantain should have an inviting crunchiness and not the rock hard texture.
* Turn off the stove and then add salt and chili powder to the fried plantain. Toss the pan to coat the plantain pieces with the spices uniformly. (One is going to end up with a coughing fit if the stove is not turned off before adding the chili powder.)
* Serve immediately with hot, steamed rice. They taste good and crisp off the pan. They go soft after a while and doesn't taste that good.
 
This goes to Blogging marathon #58 under the theme 'Dry Sautees'. Check the link to see what other marathoners are cooking.

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