Ripe Plantains and Eggs Recipe

Sliced ripe plantain pan-roasted in ghee with egg flavoured with a hint of cardamom and sugar is a staple Moplah breakfast dish called Kaai Vatiyathu.

📝 Ingredients

• 1 tablespoon ghee
• 1 large ripe plantain
• 2 large eggs
• 1 pinch salt
• 2 pinch cardamom powder
• sweetener of choice

👨‍🍳 Instructions

1. 1heat pan: Heat ghee on a flat cast iron pan on low to medium flame.
2. 2Slice the plantains into roundels of little less than 1/4 inch thick.
3. 3roast: Let the plantain slices roast for 2 to 3 minutes or until they develop caramelized brown spots. (check by turning one slice)
4. 4Flip the slices to roast the other side. (add more ghee around the pan)
5. 5add eggs: Add two eggs and spread them across to cover all of the plantain slices.
6. 6season: Sprinkle salt, cardamom and sugar.
7. 7cook: Cover and cook on low flame until the eggs are cooked.
8. 8serve: Open, fold to one side or tear to pieces and serve warm with tea or coffee. (you may place some feta cheese before closing)