Last Updated on December 14, 2020 by Chef Mireille
Blogging Marathon #32
Theme: Indian Regional Cuisine – Malabar Coast
The Malabar coast is on the southwestern coastline of India, running from just below Goa to the southern tip of the country. It runs through the Indian states of Karnataka and Kerala. A large Muslim population lives along the coastline.
Any regular readers of my blog know that the only food to rival my mango obsession is my plantain obsession. When I wanted to find a few regional classical Indian recipes to try for this month’s BM theme, this stuffed plantain recipe immediately went on the list. It is a traditional tea time treat and often served during Iftar, the meal served after daytime fasting during the Islamic holy month of Ramadan.
I was a little apprehensive because of the sweetened scrambled eggs. I wasn’t sure how I would take to the sweet eggs, but since I love plantain, I was willing to give it a try.
Serves 6
Ingredients
- 3 ripe plantains
- 5 tablespoons sugar, divided
- 1 tablespoon golden raisins
- 3 tablespoons peanuts (cashews is traditional)
- 1 tablespoon ghee
- 2 eggs
- 1/4 teaspoon ground cardamom
- 1/2 cup all purpose flour
- 3 tablespoons rice flour
- a pinch of salt
- 1/2 cup plus 2 tablespoons water
- ghee or oil, for frying
In a small bowl, whisk eggs with 4 tablespoons of the sugar.
Heat ghee in a skillet. Fry nuts until golden. Remove to a paper towel. Add raisins and cook for 1-2 minutes, until they plump up. Remove to a paper towel.
Add eggs and cook stirring constantly until you have cooked scrambled eggs. Add cardamom, nuts and raisins and mix well.
Prepare a batter by mixing the flours with the remaining sugar and salt. Add water and mix well.
Peel the plantains. Make 3 slits at regular intervals around the plantain. Make sure the slits don’t go all the way through – stop at the center.
Stuff the egg filling into the 3 slits.
Heat oil to 350 F.
Place 1 of the plantains in the batter, making sure it is coated well on all sides. Place in the hot oil and cook until golden brown on all sides. Repeat for the remaining plantains.
Drain on paper towels. Serve.
These were so delicious. The peanuts really made a difference. The flavors of plantain and peanut marry very well and when I make this again, I will fry in peanut oil to intensify the nutty taste. With the sweet plantain, the sweet eggs did not taste strange at all. This was a delicious treat I would definitely make again.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
…linking to What’s With My Cuppa hosted by Avika
LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille
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Wow!this is a totally new recipe to me! I have eaten Pazham pori the one that you deep fry plantains dipped in batter.This looks great!
wow very very delicious stuffed plantain 🙂 wud love to give them a try .. looks so delicious and you have made them so yummy dear !! lovely choice for letter M 🙂
this looks absolutely fantastic!!! we normally make with a filling of coconut, sugar and nuts… really love this…
oh wow…with coconut must be fantastic… Will try it that way next time!
Wow what a delicious treat. Love the stepwise pics. Way to go Mir
Its such a interesting recipe and found it delicious, sure in my to do list.
wow !! thats very interesting !!! lovely..
Omg bananas filled with nuts and fried with crispy coating. It must be divine…
Omg, wat a stunning stuffed plantains, incredibly delicious..
Its funny that the first time I am hearing about this Kerala recipe is at your place, which is across the oceans and really half way across the world 🙂
The Malabar side has a cuisine of its own and because of the Muslim influence, has a lot of different but tasty recipes.
I love the sound of filled and fried coconuts, will try sometime for sure!
looks so marvelous!!!
That is such an interesting way to cook plantains and eggs. I would have never thought that combination would even exist.. Looks yumm!!
I must learn many things from you, collecting the recipes and trying first I have to learn this from you hats off to you. Only thing in this recipe I don't like is that egg… with out that egg I can try this… wonderful..
Mir, as I always say you manage to surprise us with your recipes and research you do..this is such a new dish, hearing it for the first time..:)..however it sounds and looks so delicious!..
instantly book marked!..I am loving the nuts and raisins..it is a very unique recipe…okay it is with eggs…but I am sure i will work on the eggless version..absolutely mind blowing..loved it Mireille!!
as someone else commented, you can also replace the egg with coconut
Never heard of this recipe Mir. Looks lovely…
you are amazing Mir, you literally handpick the best dishes to be part of your blog, it is fast becoming a treasure of global recipes, keep it up
We make something similar but without eggs and cashews instead of peanuts. We use fresh scrapped coconut with a little sugar and fried cashew. Tastes heavenly.
Once again learned a new comobo in your recipe Mireille. Sweet egg and plantains.
This one is equally interesting as your previous post though I will look for an eggless version, that the other bloggers are talking about.
Very interesting and sounds very unique to me..shall have to try the eggless version!
so new to me!!! appreciate your research on this.. looks very very good!!
Sowmya