Thursday, December 3, 2009

Roasted Plantains (Serves 2)

Spotting Dole plantains while shopping at the local Asian grocery store reminded me of my childhood days when my parents used to make this wonderful plantain dish. I immediately picked up a couple to revive those memories by making them at home, and also in the hope that I can pass on the tradition to my daughter, as she used to loved roasted bananas.

This is a very simple and healthy affair (if you leave out the butter, that is) and can be made almost anytime at a moment's notice. There are some common ways of making roasted plantains but I prefer making them the way it was done at home years ago.

2 Dole plantains
1/4 cup jaggery
1/8 cup water
1 1/2 tbsp unsalted butter

Preserve the plantains until they are ripe, with the skin turning black.

Peel the skin off and cut the plantains into 1 1/2 inches slices. Put it in a small container, scatter jaggery all over them, and add water. Steam cook for around 10-15 minutes until the plantains are well cooked in the jaggery water. Once the pressure cooker has let all of the steam off, transfer the cooked plantains into a bowl and mix them well together so as to incorporate the jaggery flavor.

In a small pan on high flame add 1 1/2 tbsp of butter and then immediately take the pan out of the flame, as the butter melts and browns immediately. Add the plantains to this and return to the fire at low to medium heat, and let the plantains roast, turning them around every now and then till they turn golden and crisp on all sides. Sprinkle some sugar on top and serve hot.

The combination of the nutty flavor from the browned butter, jaggery and the plantains in my mouth just brought back all those days gone by. And as for my daughter, she still has to buy into our tradition :-).

This dish is right on for vegans as well if the butter is left out.

Health Rating: Medium (High if butter is avoided)

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