Green Plantain Stir Fry
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My last social media post was about prebiotic foods. Talk about perfect timing! We recently incorporated several prebiotic-rich foods including paleo plantain flour pancakes and chicory root "coffee" which I'll share in the future. Stay tuned!
This recipe is a unique one.
It hails from Kerala, South India. [Woot woot!]
I still remember the first time I tried it. I was very young, and my mom put some on my plate and said," Try it - it tastes like potato."
Yum! I was sold!
Saturday we just happened to have green plantains that weren't ripening despite over a week of patience, so I seized the opportunity! 💪🏽
I'll admit, I haven't made this often since sweet, ripened steamed plantains are a household favorite, but moving forward I'm definitely bringing it into regular rotation!
Raw, green plantains are a great prebiotic. They are nutrient and antioxidant-rich, low carb/high fiber, and paleo-friendly! Did I mention delish?
This recipe is a breeze with the help of our trusty Instant Pot! It’s been indispensable in our kitchen for the last 10+ years. A real time saver. If you don’t already have one, check it out here.
Recipe:
Peel 4 large, green plantains (you'll need a knife!), then slice into half-moons or bite-size pieces. Rinse well.
Toss them in the Instant Pot with 1 cup water, 1/2 teaspoon turmeric, and salt to taste. Cook on manual for 2-3 minutes till tender, then drain. (Alternatively, boil water with salt to taste, add in plantains making sure plantains are covered with water & cook for 7-8 minutes until tender, then drain.)
Heat 1 tablespoon of coconut or avocado oil, and sauté up some chopped garlic, onions, curry leaves (optional if you have it).
Once aromatic and onions have turned translucent. Add in the plantain pieces. Stir periodically allowing them to brown.
Add black pepper & salt to taste.
If you like spice, you can also stir in some red chili powder, red chili flakes, or chopped up spicy peppers.
Makes a tasty side dish! Enjoy! 👏🏽
Confession: You’ll notice that I don’t have exact measurements here. There’s so much room for variation. Love garlic? Add more cloves! We were out of onions, so I left them out, but still delicious!
Tip: Remember to always pair turmeric with black pepper as the black pepper increases absorption of curcumin in the body by up to 2,000%, maximizing the incredible health benefit!
Just my thought: This is a traditional South Indian side-dish, but I don't see why you couldn't switch up the seasoning once pressure-cooked or boiled and tailor to your own taste buds, similar to how you would season potatoes. Ooh, how about cajun style? Lol. Can you tell that I love spice?
Comment below if you try this recipe or your own creative variation! 🙌🏽
With much love ️❤️,
Dr. Narayan
