Pepper Jeera Plantain Fry/ Melagu Jeeragam Vazhakkai Poriyal

Saturday lunch plate was simple and filled with rice, radish sambar with pearl onions, pepper mushroom pakodas and Pepper Jeera Plantain fry. I usually try to keep my cooking simple on Saturdays because of the so called 'weekend sickness' ;)

So, I came with this simple lunch menu, that I managed to finish within a hour. The lunch turned out to be tastier with flavors of different vegetables in it, thus making it healthier.

Things needed for Pepper Jeera Plantain fry
Plantain - 1 no. (Peeled and chopped)
Onion - 1 no. small sized (Chopped)
Cumin seeds/ Jeera - 1 tsp
Dry red chillies - 2 nos.
Mustard seeds/ Kadugu - 1 tsp
Asafoetida - a pinch
Coconut - 1 tbsp (Grated)
Tumeric powder - a pinch
Salt - to taste

To grind (Into dry powder)
Cumin seeds - 1 tsp
Pepper seeds - 1 tbsp

Boil the plantains with water in microwave for 5 minutes. Grind pepper and jeera into a coarse powder.

Heat oil in a pan, add mustard, red chillies, asafoetida, cumin seeds and wait for the mustard seeds to splutter. Then add the onions and cook until the onions turn pink.

Add tumeric powder, salt and the ground cumin-pepper powder to the onions. Saute the mixture for 2 minutes. Then add the cooked plantains and grated coconut to the pan. Cook the plantains for 5 minutes and finally garnish it with cilantro.

The plantain fry is ready to be enjoyed with rice. I am sending this recipe to CWS Pepper event hosted by Padma that was initiated by Priya