PLANTAIN PEEL STIR-FRY

Name: Plantain Peel Stir-Fry
Prep time: 20 min
Cook time: 25 min
Ingredients: 2-3 Plantain Peel (of 2-3 plantains); 3 Small Onion; 5 Cloves Garlic; 3 Red Chilli; 1 Cup Coconut; 1 tsp Cumin; Curry Leaves; ¼ tsp Turmeric powder

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Plantain Peel Stir-Fry

Almost all parts of the banana tree can be consumed. Be it banana, banana flower, stem, plantain peel and also banana leaf which can be used for steaming dumplings and serving food. Each part has its own nutritive and healing properties.

There are different ways to include plantains in our diet. If ripe it can be consumed as a fruit, if not as a vegetable. Both plantain and its peel find ways into many dishes. Raw plantain peel is a by-product after making banana chips/plantain stir fry. It is high in dietary fiber, vitamins and minerals and a good antioxidant. The peels are also known for their antacid effects.

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Prep Time 20 mins

Cook Time 25 mins

Course Lunch Recipe, Side Dish

Servings 4 people

Ingredients

2-3 Plantain Peel (of 2-3 plantains)
3 Small Onion
5 Cloves Garlic
3 Red Chilli
1 Cup Coconut
1 tsp Cumin
Curry Leaves
¼ tsp Turmeric powder

Instructions

Plantain peel is the main ingredient in this recipe. Plantain pulp is used for making curries or chips and the by-product peel is used for this recipe.
Make an incision with a knife and slit open the plantain peel.
Do it for the other plantain and gather the peels.
Now remove the thin outer green layer with a knife.
Chop the peel into thin pieces.
Crush 3 small onion, 5 garlic and 3 red chilli in a mixie.
In a pan, add oil and splutter 1 tsp cumin seeds.
Add the crushed onion garlic mix and some curry leaves.
Saute till the raw smell goes off.
Now add the chopped plantain peel, turmeric powder, salt and ¼ cup water. Cover and cook till its done for about 15 min. Saute in between
When its done, add freshly grated coconut and mix.
Plantain Peel Stir-fry is ready to be served with rice

Tags: lunch sides, Plantain peel, stir fry

RICE/ PALM JAGGERY PANIYARAM

ASH-GOURD STIR FRY

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,