The Plantain is a versatile vegetable, and useful as an optional staple. It grows locally, and it grows easily. It is high in ascorbic acid and iron, and can be used in several different ways.
One easy way to eat Plantain is to remove the skin with a regular peeler, cut the flesh into long slices a couple of millimetres thick, marinate them in soy sauce and grill them on a pan or dosa stone. They can basically be treated as potatoes – steamed, boiled, fried with whatever you like: onions, garlic, or I guess even eaten with Ketchup, although I haven’t tried that yet! They can be made into lovely, healthy snacks to munch on any time of the day. Plantain can also be sliced into thin ribbons, dried, and then ground to make a gluten-free flour!
At Solitude Café, we make Bajjis from the Plantain that is harvested from the farm. Prepare the Plantain as above, and cut it into thin slices. Dip the slices in a chickpea flour batter, spiced with turmeric, salt, chilli powder and any other spices of your choice, and deep fry. And voilà, your hot, crispy Vazhakkai bajjis (Plantain fritters) are ready to enjoy!
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