Be careful! You must be sure to add just enough coconut milk to coat the plantains, to avoid making a very unsavory soup
♕15mL / 1 T coconut oil
♕Dash asafoetida/hing powder
♕5g / 2 t tumeric powder
♕5g / 2 t coriander powder
♕2g / 1 t cayenne pepper
♕5g / 2 t cumin powder
♕12g / 1 T dark brown sugar
note: I refer here to the American brown sugar, which is white sugar mixed with molasses. If you have none, you could either mix equal amounts of sugar and molasses together and add that, or simply use all white sugar.
♕Melt oil in pan on medium-low heat.
♕Add all of the spices and stir until aromatic and a shade darker, from three to five minutes.
♕As the spices heat, peel and chop the plantain into circles 1cm / 0.5 inch thick.
♕Add the plantain to the oil in one layer, trying to avoid having the pieces touch.
♕Raise heat to medium-high.
♕Let sit uncovered for five minutes, until the bottoms have a crust.
♕Turn over the plantains and cook the other side for another three minutes.
♕Continue cooking and flipping until both sides of the plantain are nicely browned, and the plantain feels like an almost-ripe avocado to your spatula.
♕Sprinkle sugar and salt atop of the plantains and flip once more, turning off the heat.