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Ingredients
Vazhaikai - 2 nos
Sambar powder - 1/4 tsp
Chilli powder - 1/2 tsp
Fennel powder - 1/4 tsp
Curry leaf - 5 leaves
Asafotida powder - a pinch
Salt - 1/4 tsp
Oil - 1/2 cup
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Preparation Method
Wash Vazhaikai, cut both the ends, peel the skin off, lay it horizontally and cut the vazhaikai into two half, now lay it vertically and cut them into thin slice approx 0.3cm (dont use slicer cut them by knife). You may get your hands and nails spoiled from the sticky gum like liquid that comes from vazhaikai so you can use kitchen gloves if you prefer to keep your nails neat.
Add sambar powder, chilli powder, fennel powder, chopped curry leaf, asafotida powder and salt to the sliced vazhaikai. Let it marinate for 10 min.
Now Heat half of the oil in a dosai kal if not a pan with wide base. Reduce the heat to low and spread out the vazhaikai pieces evenly on the pan, see to that each and every piece is placed properly without touching each other. Fry them in batches and add oil accrodingly for every batch. Let it fry for 2 min, then turn sides and fry for 2 min. Remove from pan. Add the next batch.
Other names/spelling variations: Vazhakkai fry, Green Plantain fry, Green Banana Saute, Aoi banana fry in Japanese language
Vazhakkai is Green Plantain or Green Banana. In Japanese language its Aoi Banana
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