(20 minutes, serves 8 as accompaniment)
I was raised a frugal New Englander, and I truly hate wasting food. So you can imagine how excited I was when I learned that plantain (and banana) peel is actually edible! I like making this with green plantain peel, for the color contrast with the red onion, but you can also use ripe plantain, or green or ripe banana peel.
1 T lime juice
1. Heat oil in a frying pan; add sliced peel, red onion, green chili, curry leaves, cayenne, turmeric, and salt. Sauté on medium, stirring occasionally, until peel is cooked through and a little crispy, about 10-15 minutes. If it starts sticking, add a little water and scrape it up.