Ethakka Mezhukkupuratti

(Plantain Stir Fry)
Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian


To Clean the Plantains (Step 1):

  • 2 medium-sized green plantains
  • ½ tsp salt
  • ½ tsp turmeric

To Cook the Plantains (Step 2):

  • ½ cup of water
  • ½ tsp salt
  • ½ tsp turmeric
  • 1 tsp kashmiri chili powder
  • 4-5 tbsp. of coconut oil *
  • ½ tsp mustard seed
  • 3 garlic cloves, crushed
  • 1 green chili, slit**
  • 2 dry chilies, break in half
  • 1 medium onion, thinly sliced
  • 1-2 stalks curry leaves
  • ½ tsp black pepper powder
  • ½ tsp chili flakes


Step 1:

  • Take 2 medium sized plantains and scrape the skin with a potato peeler or a knife.
  • Cut the plantains in the shape of french fries to about an inch long.
  • Wash it in ½ cup water with salt and turmeric powder.
  • Rinse with water.
  • In a pan, take ½ cup water and add salt, turmeric and kashmiri chili powder.
  • Add the cleaned plantain strips.

Step 2:

  • Cook on medium heat for about 5 minutes or until the plantains are soft.
  • In another pan, add 4 tablespoons of coconut oil.
  • When oil is hot add the mustard seeds.
  • When the mustard seeds splutter, add crushed garlic, dry red chili, green chili, thinly sliced onions, and the curry leaves.
  • When the onions are slightly brown add the prepared plantains. Stir well.
  • On medium heat, sauté for about 7-9 minutes occasionally stirring well.
  • Remove from stove when the spices have incorporated well with the plantains.
  • Ethakka Stir Fry is ready to serve. Enjoy!



*Any oil will do.
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Keyword vegetarian


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