Here is one more savory snack that we tried out during our sugar challenge week. If I have to find similarities between Caribbean cuisine and Kerala cuisine, the first thing that comes to my mind would be the use of plantains, raw or ripe. Both cuisines use plantains in a variety of ways; steamed, baked or fried, and served alone, with fish or with anything else that you can think of :-).
What I have made here is a quick snack made with ripe plantains. This can be served as is for a quick energizing snack, or along with some scrambled eggs or cooked beans for a wholesome breakfast, or serve with a hearty salad for lunch or dinner. I would not serve rice or other grains along with this since plantains are already your source of carb for the meal and you don't need more of that :). If you love plantains you will love this one, if you don't, then this will make you hooked on to it...
- Ripe plantains - 2
- Virgin coconut oil - 2 Tbs
- Red onion - 1/2 cup chopped
- Red chilly - 3-4 (coarsely crushed)
- Sea salt as per taste
- Turmeric powder - 1/2 tsp
- Peel and slice the plantains into 1/4th inch slices.
- Heat 1/2 of the coconut oil on medium heat in a cast iron or non stick pan.
- Add chopped onions and saute till they slightly pink. Transfer to a bowl.
- In the same pan add remaining coconut oil and heat in medium heat. Add plantain slices and cook for a minute or so. Flip each slice carefully and cook on the other side also for a minute or till slightly golden.
- Add turmeric, salt and red chilly flakes and stir to coat the slices well. Add the sautéed onion and mix.
- Serve warm, enjoy !!