Sweet & Spicy Plantain

Pick the ripest plantain, and leave them out on the counter for another 1-2 days depending on how ripe they are. I like them soft and sweet. I chopped 3 in half-moon chunks, kept ready a few fresh curry leaves (grow them or buy them in an Indian grocery store), and finely chopped 2 hot green chillies.

In a pot, I heated 2 tbsp of oil, added 1 tsp of mustard seeds, waited till they spluttered, then added 1/2 tsp of cumin, the curry leaves and chopped chillies, pinch of asafoetida, 1/2 tsp of turmeric, 1/2 tsp of red chilly powder and 1 tsp of coriander seed pwd. Then I added in the plantain, and salt to taste. I mixed everything and lid the pot for approximately 10mins stirring every couple minutes. You can have them just as is, or with Roti and Daal, or with Mexican/Spanish rice and side of black beans.

Health benefits:
Plantain are a type of banana only considered more a vegetable and always eaten cooked. In India they are very common among the Jain households as a substitute to potato. Strict Jains dont consume tuber vegetables. Plantain have similar nutrient values as bananas: high in potassium (K), vitamin A and fiber. The high K content plays a big role in maintaining blood pressure and keeping the heart healthy. K is also known to promote bone health by counteracting the calcium loss and thus protecting against atherosclerosis. Plantain (banana) also are known to have antacid properties, protecting from stomach ulcers, by aiding in thicker stomach mucus lining and eliminating ulcer causing stomach bacteria.


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