Vegetables don't really need much done to them in order to taste good. Most of the veggie sides that my mom cooks are easy to make, subtly spiced and are more about showcasing the flavor of the vegetable. Lesser ingredients mean lesser prep time and this is something that is common in almost all regional cuisines.
I'm cooking many more proper meals these days, not many experimental salads or cereals for dinner now :D In the process, when I run out of ideas I ask my mom and mil for their recipes for certain vegetables and try them out. Though both our families are from the same state, our meals could not have been more different. The cooking methods, the daily meal format and the choice of spices are all different. So there is a lot more variety to choose from now. I've decided to explore the two styles and will continue to share these family recipes with you here.
Having moved to San Diego, I have access to a well stocked Indian grocery store and I am thankful for it since the Indian restaurant scene is pitiful. I found some good raw plantains on my last trip to the store, and this simple stir fry is one of my favorites ways to cook it. The least time consuming too. Green Plantains are not raw banana's but a variety in themselves. Ripe plantains are used to make desserts, but the unripe ones are what I prefer to cook with. They can be turned into scrumptious chips, sauteed with basic seasonings, or steamed and seasoned with mustard, cumin, grated coconut, curry leaves and a squeeze of lime. More about the last one in a future post.