Why we love this recipe
Plantains are a delicious fruit belonging to the genus Musa, which includes the banana. There is no formal botanical distinction between plantains and bananas. Plantains are often eaten cooked. The plantain is indigenous to tropical Southeast Asia—including Indonesia, Malaysia, Brunei and the Philippines—and Northern Australia.
In Ayurvedic terms, plantains have an astringent taste. People who need to balance Pitta and Kapha generally need to eat more bitter and astringent foods. Raw plantains and bananas can be harder to digest and, when eaten uncooked, are cold in nature, so cooking is an ideal way to prepare this fruit.
In Ayurveda, the banana is thought of as nature’s personal fountain of youth. It is known for stimulating healthy digestion and helps the body retain essential elements such as calcium, potassium, and phosphorus. Enjoy!
- 2-3 large yellow/black organic plantains (or bananas), medium-soft to the touch
- 2 tablespoons of organic ghee (clarified butter) or coconut oil
- ½ teaspoon of kosher salt
- A pinch of black pepper
- ½ teaspoon of cumin
- A pinch of hing (asafetida)
- ½ teaspoon of turmeric Or, ½ teaspoon of Organic Vata Churna, Organic Pitta Churna or Organic Kapha Churna (Calming, Cooling or Stimulating) Spice Mixes
- Heat 1 tablespoon of oil in a large skillet or pan over medium heat.
- Peel plantains, and cut them all the way down (lengthwise) into long slices.
- Place the plantain slices in the skillet in a single layer and sprinkle with salt and spices (you may have to cook in 2 batches, so save a remaining tablespoon of oil just in case).
- Let this cook for 2-3 minutes (until light brown crust forms) then flip, sprinkle again with salt, and cook for another 2-3 minutes.
- Remove the plantains and place them onto a paper towel to drain and remove excess oil. You can serve this as a delicious snack or side dish.
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