Aratikaya perugu pachadi ( raw plantain chutney in yogurt ), Aratikaya gummadi ginjala vepudu (Plantain stir fry with pumpkin seeds)
Green/raw plantains are a top source of resistant starch, a type of fiber that’s not found in many foods. Resistant starch passes through your system largely undigested, so blood sugar levels rise more slowly after you eat it than when you eat other types of carbs. This may help improve type 2 diabetes and control weight. Plus, resistant starch helps maintain a healthy microbiome in the gut because it feeds the body’s good bacteria. It also helps with the feeling of fullness after meals.
Boil the plantains in a pressure cooker for 3 whistles . Allow it to cool and grate them and keep aside
Aratikaya perugu pachadi : Heat oil , add cumin , urad dal, Chana dal , green chillies , garlic and sauté until golden brown. Allow to cool and grind to a paste, add it to grated plantains (2 cups) . And a cup of yogurt. Mix well , do tadka and serve with hot rice .
Aratikaya gummadiginjala fry : heat oil , add mustard seeds, cumin, curry leaves , hinge, pumpkin seeds and sunflower seeds . Sauté until golden brown add turmeric and grated plantains, sauté for 4-5 minutes and chilli powder and sauté for 1-2 minutes and turn off. Can served it with rice and sambhar or dal or rasam .
PS: For a healthier option I replaced the urad dal and Chana dal@with
pumpkin seeds and sunflower seeds
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