Wednesday, June 20, 2012

Raw Green Plantain Side Dish (Randayi Kele Talasaani)

Talasaani is a popular Konkani style of making side dish by searing vegetables. The method is just like Batate Talasaani/ Batate Bhajjunu Upkari but tasty nevertheless. On a rare day, I had two Raw Green Plantains (Randayi Kele in Konkani) which needed my attention. I made Randayi Kele Talasaani, the taste was delicious. This can also be a good substitute if you like deep fried/ shallow fried version of a vegetable. This preparation takes less oil, you could roast and add more oil to make it more tasty.

If you further conscious, use squirts of Pam Cooking spray instead of adding oil with a spoon. In last few years, my parents have made lot of changes to their diet and I have begun right away. Replacing regular flour with whole, adding salad/ fibre component to diet, eating fresh fruits and vegetables whenever possible instead of binge eating, portion control, checking on meat consumption, lots of water intake and including some form of exercise in your daily routine and last but not the least positive thinking rewards lot of benefits. Believe me, in the long run it does make a difference to your overall health and well being. I like to pair this dish with Dalithoi and cooked rice. 

~ Randayi Kele Talasaani ~
Preparation time: 5 minutes
Cooking time: 15 minutes

Raw Green Plantain (cut into 1/4" strips) - 2 cups
Red Chilli powder - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Coconut Oil

For Seasoning -
Red Chillies (Byadgi) - 2
Garlic Jumbo pods (crushed lightly) - 2

Wash and rinse the raw green plantain and peel off the skin (just one layer). Cut them into thin strips of 1" size and keep aside. In a frying pan, heat at least 3 tbsp. of oil and season with crushed garlic. Once garlic turns light brown, add the red chillies split into two. Lower the flame and add the plantain strips, add turmeric and red chilli powder. Increase the flame to medium now and roast the vegetable. Add little oil if the vegetables are going dry. Sprinkle water couple of times, the vegetables cook quickly (I sprinkled two times with a gap of 5 minutes). Toward the end once the vegetable is cooked, add little oil and roast well. Turn off flame. Serve with warm cooked rice and Dalithoi.

Note - Chop the vegetables into 1/4" narrow strips, so that they cook faster and evenly. For best results, use Coconut oil.


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