Comfort Food · Fusion · Herbs · Indian · Konkani · Mangalorean · South Indian · Vegetarian

Peppery Raw plantain sabji…

As much as I enjoyed eating all the yummy food during my trip to Europe, I did miss eating all the hot & spicy Indian food.. 🙂 K did too… So we went hunting for a street in Paris where there are South Indian restaurants & ate in Saravana Bhavan… 🙂

So had to prepare some hot & spicy Indian food to make up for all the food without spice that I ate for the past 15 days.. I had picked a few raw plantains during my grocery shopping for the week…

Peppery Raw plantain sabji...

This sabji/stir fry is very flavourful & yummy. A good accompaniment with some hot steamed rice along with some yogurt or even with some chapati’s. I modified my mums recipe. My mum does not add the asafoetida, Kasuri Methi & the crushed black pepper; just for a twist I added these ingredients & it turned out well.

Ingredients: (Serves 2)        Preparation Time: 15-20 mins
Raw plantain – 1 medium-sized, peeled & cubed
Onion – 1 small-sized, finely chopped
Turmeric powder – a pinch
Asafoetida – a pinch
Kasuri Methi – 1 tsp
Curry leaves – 1 sprig, about 6-7 leaves, roughly torn
Sambhar masala – 1/2 tsp
Crushed black pepper – 1/4 tsp or more, based on your taste
Cooking oil – 1 tbsp
Salt to taste

Heat oil in a fry pan, when the oil gets hot add the asafoetida. Let the asafoetida sizzle for a few seconds; next add the chopped onions, add some salt to help fry the onions quicker.

Next add the curry leaves; fry for a minute. Now add a pinch of turmeric. Let the onions begin to turn a light brown in colour; once they do add the cubed raw plantain. Add salt for the plantains, mix well, lower the heat so that it doesn’t burn. Add the sambhar powder & mix. Add about a 100ml water & close with a lid. Let the plantain cook. Keep checking on it time to time till done. Check & adjust salt.

When almost done, crush the Kasuri Methi between your palm & add it. Mix well. Turn off the heat. Add the crushed black pepper & mix well.

Garnishing: (Optional)
Garnish with chopped coriander leaves if required. I did not add coriander leaves.

Peppery Raw plantain sabji...

You can also add some lemon juice if you like a tangy flavour to this..

Serving Suggestions:
Serve hot with a bowl of hot steamed rice & dal/yogurt or with chapati’s.

Peppery Raw plantain sabji...

If you like this recipe, check out similar recipe’s like – Simple yet very comforting!…. Batata Piyava Upkari/Stir fried Potato Onion sabzi…, Mums style Beetroot Upkari..!!, Easy Potato fry/ Aloo fry, Adraki Aloo Gobi/Gingery Potato & Cauliflower, Chatpata Methi Aloo etc.


9 thoughts on “Peppery Raw plantain sabji…

  1. This one is looking so delicious. Liking the use of sambhar masala. I also remember your Stir fry beetroot curry which you have also mentioned here Mum style beetroot upkari that also included some same style of preparation of beetroots with sambhar masala.


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