Ingredients:
Vazha kaai/Raw banana/Plantain - 1 thinly sliced
Oil - 1 to 2 tablespoon
Garlic - 3 or 4 pods crushed
Masala powder - 1 teaspoon
Tumeric powder - 1/4 teaspoon
Salt - as per taste
Curry leaves - few
This is a easy poriyal which is a fantastic combination with sambar.
Peel off the outer skin and thinly slice vazha kaai and soak them in water till we start cooking.
In a kadai/pan warm up the oil and once its warm enough toss in the crushed garlic. Saute it till it turns crispy and add in the sliced vazha kaai. Toss it a little bit so that the oil coats every slice.
Now add in the masala powder, tumeric powder and salt. Toss it around, so that all of this gets coated on the vazha kaai slices. Lower the flame and cook it for about 7 mins. Turn off the heat once vazha kaai is cooked and crispy.
Vazha kaai/Raw banana/Plantain - 1 thinly sliced
Oil - 1 to 2 tablespoon
Garlic - 3 or 4 pods crushed
Masala powder - 1 teaspoon
Tumeric powder - 1/4 teaspoon
Salt - as per taste
Curry leaves - few
This is a easy poriyal which is a fantastic combination with sambar.
Peel off the outer skin and thinly slice vazha kaai and soak them in water till we start cooking.
In a kadai/pan warm up the oil and once its warm enough toss in the crushed garlic. Saute it till it turns crispy and add in the sliced vazha kaai. Toss it a little bit so that the oil coats every slice.
Now add in the masala powder, tumeric powder and salt. Toss it around, so that all of this gets coated on the vazha kaai slices. Lower the flame and cook it for about 7 mins. Turn off the heat once vazha kaai is cooked and crispy.
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