If you’ve been looking for a unique way to mix up your vegetarian dinner rotation, you absolutely have to try this Plantains in Seasoned Coconut Sauce. Known traditionally as Kacha Kela Foogath, this dish is a total game-changer if you’re used to only seeing bananas as a sweet snack. We’re taking firm green plantains and baking them until tender, then tossing them in a rich, creamy sauce made from coconut, yogurt, and a zesty kick of crystallized ginger. It’s the perfect balance of sweet, savory, and spicy—a truly comforting meal that’s well worth the effort!
In tropical climates, many varieties of bananas are cultivated. Plantains are large cooking bananas, 9–12 inches (22–30 cm) long, with firm flesh and green skins. They have a higher starch and lower sugar content than yellow-skinned eating bananas and are baked, steamed, or stir-fried as vegetables or deep-fried as wafers for snacks. When dried, plantains are ground into flour. The skins of ripe plantains turn black. This fragrant, crystallized ginger–flavored dish goes well with Red Bell Pepper Uppma Stuffed Cabbage Leaves, Deep-Fried Fenugreek Whole Wheat Bread, and a small salad.
Preparation time: 10 minutes Cooking time: 40 minutes Serves: 5 or 6
Ingredients
-
5 large ripe plantains
-
3 tbsp melted ghee or butter (approx. 1.5 oz / 43 g), divided
-
3 tbsp chopped crystallized ginger (approx. 1.6 oz / 45 g)
-
0.25 cup raw cashews (1.4 oz / 40 g)
-
0.33 cup grated fresh or dried coconut (1.2 oz / 35 g)
-
0.25 tsp cayenne pepper or paprika
-
0.5 tsp turmeric
-
2 tsp jaggery or brown sugar (approx. 0.35 oz / 10 g)
-
0.5 cup plain yogurt or sour cream (4.2 oz / 120 g)
-
1.5 tbsp dry-roasted coarsely crushed cumin seeds
-
1.25 tsp salt (approx. 0.2 oz / 6 g)
-
2 tbsp coarsely chopped fresh coriander
Instructions
- Roast the Plantains: Preheat the oven to 375°F (190°C). Cut off the ends of the plantains, peel, and cut in half crosswise, then lengthwise, and finally into 1 inch (2.5 cm) pieces. Place them on a large sheet of aluminum foil on a cookie sheet. Brush with 1 tbsp (0.5 oz / 14 g) of the melted ghee or butter and sprinkle with the crystallized ginger. Seal the foil and bake for 25 to 30 minutes or until tender.
- Make the Sauce: While the plantains are baking, combine the 0.25 cup (1.4 oz / 40 g) cashews and 0.33 cup (1.2 oz / 35 g) coconut in a food processor or blender and process until ground. Add the 0.25 tsp cayenne or paprika, 0.5 tsp turmeric, 2 tsp sugar, and 0.5 cup (4.2 oz / 120 g) yogurt or sour cream. Process briefly until smooth.
- Combine and Serve: To finish the dish, heat the remaining 2 tbsp (1 oz / 28 g) of ghee or butter in a large nonstick frying pan over moderate heat. When it is hot, add the baked plantain. Toss gently, pour in the coconut mixture and heat thoroughly, but do not boil. Remove the pan from the heat and stir in the 1.5 tbsp dry-roasted cumin seeds, 1.25 tsp salt, and 2 tbsp fresh coriander.
Note: These values are approximate per serving, based on a yield of 6 servings.
Nutrition Facts Per Serving
Calories: 425 Total Fat: 14g Saturated Fat: 8g Cholesterol: 15mg Sodium: 490mg Total Carbohydrates: 79g Dietary Fiber: 6g Total Sugars: 42g Protein: 5g
Key Nutritional Notes:
-
Carbohydrates: Because this recipe uses ripe plantains (which are sweeter and starchier than green ones) plus crystallized ginger and jaggery, the carbohydrate and sugar count is naturally higher.
-
Fats: The saturated fat comes primarily from the coconut and ghee, which are traditional sources of stable fats in Indian cooking.
-
Vitamins: Plantains are an excellent source of Potassium and Vitamin C.
Pro Tips for the Perfect Kacha Kela Foogath
Here are a few insider secrets to make sure your Plantains in Seasoned Coconut Sauce turns out perfectly creamy and flavorful every time:
-
Pick the Right Plantains: The recipe calls for ripe plantains (yellow with black spots), but texture is key here. You want them sweet but still firm. If the skins are completely black and the fruit feels mushy to the touch, they might disintegrate when mixed with the sauce. Aim for plantains that look like a very ripe banana but still hold their shape when squeezed gently.
-
Watch the Heat: The most critical step is adding the yogurt-coconut mixture to the pan. Do not let it boil! Yogurt can curdle (separate) if the heat is too high. Keep the flame on low and just warm the sauce through until it releases its aroma. If you are worried about curdling, whisk a teaspoon of chickpea flour (besan) into the yogurt before blending.
-
Toast Your Cumin: Don’t skip dry-roasting the cumin seeds. Tossing them in a dry pan for 30 to 60 seconds until they smell nutty unlocks a depth of flavor that raw seeds just don’t have. It provides a savory crunch that contrasts beautifully with the soft plantains.
-
Ginger Matters: This recipe specifically uses crystallized ginger, which adds a sugary, chewy, spicy bite. If you can only find fresh ginger, the dish will still be tasty, but it will be much sharper and less sweet. If using fresh, add an extra teaspoon of jaggery to balance the flavors.
-
Adjusting Consistency: The ground cashews and coconut act as thickeners. If your sauce looks too thick or pasty after blending, add a tablespoon of water or milk at a time until you reach a rich, gravy-like consistency before adding it to the pan.
Frequently Asked Questions
What is the difference between plantains and regular bananas? Plantains are a starchier, lower-sugar variety of the banana family, often referred to as “cooking bananas.” While they look similar, plantains are usually larger, have thicker skins, and are typically eaten cooked (baked, fried, or boiled) rather than raw. For this recipe, their firm texture holds up much better in the sauce than a standard dessert banana would.
Can I make Kacha Kela Foogath vegan? Yes, this dish is easily adaptable for a vegan diet. Simply replace the ghee or butter with coconut oil or a neutral vegetable oil. For the yogurt component, use a plain, unsweetened plant-based yogurt (coconut yogurt works exceptionally well here) or swap it for thick coconut cream to maintain richness.
I can’t find crystallized ginger. What can I use instead? If you cannot find crystallized ginger, you can substitute it with fresh ginger, but you will need to adjust the sweetness. Use about 1 tablespoon of freshly grated ginger and increase the jaggery or brown sugar by an extra teaspoon or two to mimic the candied flavor profile of the original ingredient.
Is this dish very spicy? As written, this recipe has a mild to moderate kick due to the cayenne pepper and crystallized ginger. If you prefer a milder dish, you can reduce the cayenne pepper to 0.1 teaspoon or use sweet paprika instead. To increase the heat, add a pinch of chili powder or a chopped green chili to the sauce mixture.
How do I store and reheat leftovers? Leftover Plantains in Coconut Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat. Avoid microwaving on high power, as the yogurt-based sauce may separate. If the sauce has thickened too much in the fridge, splash in a little warm water to loosen it up.
I really hope this Plantains in Seasoned Coconut Sauce inspires you to try something new in the kitchen! It’s amazing how a few simple spices and some creamy coconut can transform the humble plantain into something so elegant and flavorful. Whether you serve it alongside a full Indian spread or just enjoy it with some warm bread, this Kacha Kela Foogath is sure to become a favorite. If you give it a try, please leave a comment below and let me know how it turned out—I’d love to hear what you think of that ginger-coconut combination! Happy cooking!
