Plantain Springer

 

Prep Time

30 mins

 

Ingredients 

a.  300 g. Cut boiled plantains (usually 3 – 4 green plantains, semi-boiled, peeled and cut into round discs)

b.       Mustard seeds – 1 tsp 

c.       Cummin Seeds (Jeera) – 1 tsp

d.       Turmeric Powder – 1/2 tsp

e.       Sambar Powder – 1 tsp 

f.      Amchur Powder – 1 1/2 tsp

g.     Oil – 4 tbsp

g.       Salt to taste

h.       Lemon juice -2 tsp (Optional)

i.      A few curry leaves

Instructions

1. Boil 3 – 4 Green plantains in water till they become a little soft but not too soft or mushy. Remove from water, peel the skin and cut them into thin round discs. (See photo). Usually you may require to boil the plantains for about 10 – 12 minutes, the trick being you should be able to cut them easily. Keep aside on a dry paper towel to remove excess moisture, if any.
2. Take a wok, place on medium fire, add 4 tbsp. oil; when oil is hot, add the mustard seeds, when it sputters, add jeera and curry leaves. Stir well and add the cut plantain. Stir again then add turmeric, Amchur powder, Sambar powder and salt. Cover the wok and let it cook on medium heat for 10 minutes. Keep stirring till you notice the plantains get slightly roasted. If you think there is a need to add some more oil, add a few more tablespoons.
3. Keep stirring periodically for another 5 minutes. Put off heat.
4. Your Plantain Springer is now ready. Once it becomes a little cool, add the lemon juice (optional). 
5. Enjoy your plantain springer either directly or with dal rice or roti.