Sugary plantain

I've sternly told myself at the beginning of this year that I will waste less. No, it is not a resolution.....but it is something that I hope I will be able to incorporate as a daily practice.
You see, there's this problem that I have. There is a vegetable market within a stone's throw of where I live, not to mention umpteen supermarkets that stock fresh veggies and fruits. Every time I walk past, something or the other catches my eye and I end up buying it whether I need it or not. End result is that I end up with more veggies and fruits than my three member family needs(can eat) and there's always something that lies in that forgotten corner of the fridge and by the time it sees the light of day, it is quite likely to be (ummm.....now how do I put this nicely???)....inedible!!!
So, starting from now, I am only going to buy what I need and I am going to use it all up before I walk down to the market again.
Now, what has this got to do with plantains, you ask......
Well, I came back from my hometown laden with a whole lot of ripe plantains....most of which I managed to use up. Some of it,however, was in danger of being unceremoniously dumped into the dustbin. Now, we can't have that happening just after deciding that this is going to be No-Waste-Year, can we??? That's when I came up with this idea.
There's no recipe as such.
All that you have to do is take a few overripe plantains. Remove the skin and chop it up into small pieces. Add some sugar. I used three plantains and added about 6 tsp of sugar. How much sugar you use is totally up to you. Mix well. Add some ghee if you'd like to and microwave this on high for 6-8 minutes, stirring it halfway through, until some of the plantain pieces start browning. Let it cool and dig in!!!

Pazham Nurukku

An integral part of a traditional Onam Sadya, this dish has now also become a part of most festivals celebrated in the Thrissur district of Kerala. For us, no sadya (feast) is complete without some pazhanurukku. Making this is really easy. Restricting yourself to eating just a few pieces is not so easy.

Here's how you make pazhanurukku:

Cut 4 large, ripe plantains into thick, finger length pieces. Do not remove the skin. Take 3/4 glass of water in a large vessel. Add four or five pieces of jaggery to it. Also add the cut plantain pieces. Let it boil on low heat, stirring every now and then, until the plantains are cooked through.

Oh....and remember, this dish HAS TO BE made using nenthrapazham which is a special variety found in Kerala.

This goes to Priyanka who is hosting Festive Foods-Onam.