Doomscrolling on Insta is a hard habit to break. Often when you find a gem of a recipe, you hit that 'save' button. Which I do. Of course, the end game is finding that saved recipe. Luck favors me this time, as I have become a little more adept at that venture.
Ripe plantains stuffed with masala methi leaves. Why havent I eaten that before? Better still, why havent I thought of it before? Chopped methi, cilantro, coriander powder, salt, turmeric and chile powder is mixed and stuffed into sliced plantains. Shallow fried in a tarka of cumin and mustard seeds, the plantains turn golden and delectable. I salute you not.a.chef for this simple but flavorful recipe.
PLANTAINS STUFFED WITH METHI
Adapted from not.a.chef
Serves 2
1 large ripe Plantain
1 cup Methi leaves
1/2 cup Cilantro leaves and stems
1/2 teaspoon Turmeric
1/2 teaspoon Chile Powder
1 teaspoon Coriander Powder
1/4 teaspoon Kosher Salt
1 tablespoon Canola Oil
1/4 teaspoon Mustard Seeds
1/4 teaspoon Cumin Seeds
Pinch of Asefotida
Pinch of Kosher Salt
Trim ends of the plantain. Cut into 2" pieces. Slit each piece vertically halfway.
Wash methi leaves well. Pat dry and chop finely.
Chop cilantro finely.
Place methi, cilantro, turmeric, chile powder, cilantro powder and salt in bowl. Mix well.
Stuff the methi mix into the plantain slits. Use up as much of the stuffing as you can.
Heat oil in a nonstick saucepan.
When it shimmers, add asefotida, mustard and cumin seeds. Let them splutter.
Arrange plantains in oil and cook over medium heat turning plantain often. Cook for 5 minutes.
Add a little water to the pan, cover and cook for 2-3 minutes. Uncover and cook plantains till golden.
Enjoy!
