Thursday, May 3, 2012
Kancha Kadali Bara (Green Plantain Cutlet)
Last year when I was on a quick getaway with school friends, my cousin E volunteered to stay over the weekend. She made this for the kids at home and it was a super-duper hit! This is a super yummy side dish and loaded with tonnes of healthy stuff too. Green plantain is rich in iron and the fresh herbs add a unique flavor to the dish. I have no problem getting my kids to eat (if I don't add the green chillies). It is a staple in our house these days and gets made at least once a week! She says that you can add these baras/cutlets to a spicy tomato based curry to make kofta curry! But my baras get finished off as is and the kofta curry is still on my to-do list.
2 large plantains
5-6 large potatoes
1 large onion chopped fine
Green chillies cut into small pieces (optional if making for the kids)
1 bunch of coriander leaves
1 bunch of mint leaves
1/2 inch ginger - grated
Salt to taste
1/2 lemon (optional) or 1 tea spoon amchur powder (optional)
Oil to pan fry the baras
Take the skin of the plantain and boil them with the potatoes in a pressure cooker for 1-2 whistles. If you dont want, to take the skin off the plantain before boiling then leave the plantain skin on, boil and then take the skin off.
Peal the skin of the potatoes and plantain (if you haven't done it earlier). The skin comes off super easy!
Mash the boiled potatoes and boiled raw plantain well.
Add the chopped onions, green chillies, grated ginger, chopped mint and coriander leaves.
Add either the amchur powder or lemon and salt and mix well.
Make small sized balls once the mixture has cooled down and can be worked with hand.
Shallow fry in low heat in a nonstick skillet with a tea spoon of bara per batch. Once done, flip to the other side and cook again for a few minutes. Enjoy yummy and healthy kancha kadali baras with rice and dal.