Steamed green plantain cubes stir-fried with nutty roasted chickpea flour, crushed mustard, cumin, and tender steamed spinach.
Lunch · 15 min prep · 20 min cook · serves 4 Newly added
Ingredients
- 1 large plantain (raw green) , peeled, diced into 1/4-inch cubes, steamed soft
- 3 tbsp besan (gram flour) , chickpea flour
- 3 tbsp ghee
- 1 tsp mustard seeds , coarsely crushed
- 1 tsp cumin seeds , crushed
- 1 tsp jaggery , grated
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder
- 2 cups spinach , steamed, chopped, and squeezed dry
- 1 lemon , cut into wedges
- 1 tsp salt
Preparation
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Heat the ghee in a wide skillet or wok over medium-low heat.
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Add the chickpea flour (besan), crushed mustard seeds, and crushed cumin seeds.
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Stir continuously for 3 to 4 minutes over low heat until the flour turns nutty, aromatic, and deepens in color.
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Add the steamed plantain cubes to the pan and toss for 2 minutes to coat with the roasted besan.
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Stir in the salt, jaggery, turmeric powder, and red chili powder.
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Add the steamed, chopped spinach to the pan.
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Gently toss all ingredients over medium heat for 3 minutes until completely warmed through and integrated.
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Remove from the heat and transfer to a warm serving bowl.
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Serve hot accompanied by fresh lemon wedges.
In the tradition
Raw green plantains (kacha kela) feature prominently in Vaishnava temple cooking as an indigenous starch that predates the arrival of the New World potato. In this Gujarati-inspired preparation from Yamuna Devi, chickpea flour is roasted directly in ghee to create a savory crumb that binds the plantain and greens.
Sources & further reading
- Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 210, Green Plantain and Spinach Stir-Fry)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.