Raw Plantain Masala

Introduction :

Plantain  is the common name for herbaceous plants of the genus Musa.
The fruit they produce is generally used for cooking,in contrast to the soft,
sweet banana (which is sometimes referred to as the dessert banana).There is
no formal botanical distinction between bananas and plantains and the use of
either term is based purely on how the fruits are consumed.

Plantains tend to be firmer and lower in sugar content than dessert bananas.
Bananas are most often eaten raw,while plantains tend to be cooked or
otherwise processed, and are used either when green or unripe (and therefore
starchy) or overripe (and therefore sweet).Plantains are a staple food in the
tropical regions of the world,treated in much the same way as potatoes and
with a similar neutral flavour and texture when the unripe fruit is cooked by
steaming,boiling or frying.

Plantains can be used for cooking at any stage of ripeness,and very ripe
plantain can be eaten raw.As the plantain ripens, it becomes sweeter and its
color changes from green to yellow to black, just like its cousin the banana.

Green plantains are firm and starchy,and resemble potatoes in flavor.Yellow
plantains are softer and starchy,but sweet.Extremely ripe plantains have softer,
deep yellow pulp that is much sweeter than the earlier stages of ripeness.

Plantains in the yellow to black stages can be used in sweet dishes.
Steam-cooked plantains are considered a nutritious food for infants and
the elderly.A ripe plantain is used as food for infants at weaning;it is mashed
with a pinch of salt and is believed to be more easily digestible than ripe banana.
In the South Indian state of Kerala, the ripe yellow fruits of a local variety called
Nendran are deep fried after dipping in a thin batter of gram flour.This is a staple
breakfast in this region of India.

The juice from peeling the plant can stain clothing and hands and it can
be very difficult to remove.Plantains are also dried and ground into flour;banana
meal forms an important foodstuff,with the following constituents: water 10.62%,
proteins 3.55%, fat 1.15%,carbohydrates 81.67% and ash 3.01%.Dried plantain
powder mixed with a little fennel seed powder mixed and boiled either in
milk or water to feed small children till the age of one year in southern parts
of India.

Plantain fruit can be brewed into an alcoholic drink.In Peru,plantains are boiled
and blended with water and sugar to make chapo juice.After removing the skin,
the unripe fruit can be sliced (1 to 2 mm thick) and deep-fried in hot oil to produce
chips.

After removing the skin,the ripened fruit can be sliced (between 3 mm and 2 cm
thick) and pan fried in oil until golden brown or according to preference.
Only salt is added to green plantains.



Recipe For Raw Plantain Masala :

Ingredients:
Raw Plantain - 2 (Medium)
Onion - 1 (Large)
Curry Leaves - Few Stalks
Mustard Seeds - 1 tsp.
Urad Dal - 1 tsp.
Red Chilli Powder - 2 tsp.
Coriander Powder - 1 tsp.
Turmeric Powder - 1/4 tsp.
Coriander Leaves - Few (For Garnishing)
Salt - To Taste
Oil - 2 tbsp.


Method:

Peel the skin off the raw plantain and chop into medium pieces.

Soak it in salted water to avoid discoloration and keep it aside.

Chop the onions finely and keep it aside.

Heat a kadai with 2 tbsp. of vegetable oil and season with mustard
seeds and let it crack.

Then add urad dal and curry leaves and fry for a second.

Add finely chopped onion and a pinch of salt and saute till
the onions are transculent.

Add chopped raw plantain,turmeric powder,red chilli powder,
coriander powder and salt and stir it well.

Add some water and cover and cook until the raw plantain is
fully cooked/done and all the water has evaporated.

Garnish with some coriander leaves and serve it hot with rice.


For the health benefis of raw plantain,please visit :
http://www.home-remedies-for-you.com/articles/Banana-Fruit:-Plantain-Health-Benefits.html