Vazhaikkai roast

This roasted plantain is one my favorite. For the first time I tasted it long back from my friend Usha's tiffin box. Then I learned that it was prepared by her sister . Just like most us, I too have the habit of formulating the recipe after tasting a good food. So I kept that taste in mind and prepared it for my mom. From then on it became a regular in our house and we call it as a best alternative for fish fry:)

Ingredients:
unripe banana - 2
oil - 2 tbsp

To grind:

onion - 1/4
garlic - 2 cloves
fennel - 1 tsp
garam masal powder - 1/2 tsp
red chilly powder - 1 tbsp
turmeric - a big pinch
salt - to taste
besan flour or maida flour- 1 tsp

Method:

Cut and remove the head and tail of unripe raw banana. Peel a thin layer of skin from plantain (optional).
Bring to boil enough water to immerse the plantain.
Cook the bananas completely.
Check by piercing a sharp knife and see if it gets through without much effort.
Switch off. Let it cool. Cut it into 3/4 an inch thick rounds.

Grind the ingredients mentioned above to a fine paste.
Apply this paste all over the plantain pieces. Keep aside.
Heat a flat pan and apply a thin coating of oil (few drops).
Then place all the pieces flat.
Reduce flame. Sprinkle 1 tbsp oil over the pieces.
Let them cook for few minutes (2 minutes) and flip once. Again sprinkle a tbsp of oil all over. Cook till they get dark red color.

Take out and enjoy.

Serving suggestions:

Makes a good side dish with curd rice or any 'dhal / sambar over rice'.

Makes an attractive party food.