Spicy Plantains
YIELD: 2½ CUPS (593 ML)
Though they are not a commonly eaten
vegetable in North India, plantains are
delicious when prepped this way. My
mom and I came up with the recipe
while experimenting one night. She’d
eaten it at a friend’s house, and our
attempt to replicate that recipe turned
out pretty well.
2 large green plantains, unpeeled, cut in
2-inch (5-cm) long pieces
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds