RAW BANANA STIR FRY

RAW BANANA STIR FRY

In the South of India, we often make dishes using raw/green bananas. Elsewhere in this blog, you will find recipes for Raw Banana Stir Fry (Kerala Style), Raw Banana Masala Curry, and Raw Banana Roast. 

Today's dish is from Tamilnadu. It is a side dish made with raw bananas which I have adapted from Raw Banana Curry from Gita's Kitchen, one of my favourite websites.

While you can use any cooking oil, it is suggested that you use coconut oil which adds to the taste of this dish.

Ingredients:-

• Raw/Green Bananas, 3 or about 550 gms
• Turmeric Powder, 1/4 tsp
• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig 
• Salt, to taste
• Coconut Oil, 1 tbsp
• Fresh Coconut Gratings, 2 tbsp, for garnishing

To Be Roasted & Ground To A Coarse Powder

• Coriander Seeds, 2 tbsp
• Urad Dal, ( Black Gram Dal) 1 tbsp
• Channa Dal, ( Split Chickpea) 1 tbsp
• Byadgi Red Chillies, 3-4 

Method:-

Wash the raw bananas and snip off their two ends

Peel the bananas and cut them into cubes

Place the banana cubes in water to avoid discolouration

Heat 1/2 tsp of oil in a pan and on medium heat roast the coriander seeds, urad dal, chana dal and the red chillis till the dals change colour

Remove from the flame and allow them to cool

Transfer the roasted ingredients to a small mixer jar and grind them to a coarse powder. Keep aside

In a vessel, add the required amount of water and cook the raw bananas along with the 

turmeric powder and a little salt till the bananas get done. Take care the bananas don't get overcooked as they get cooked very fast. Drain away the excess water .

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds. When they splutter add the curry leaves and saute for a few seconds

To this, add the cooked bananas and 1 and 1/2 tbsp of the coarsely ground spice powder
Check for salt and add if necessary.  Mix well

Finally garnish with the fresh coconut gratings

**Hint: The measurements for the coarsely ground powder give you more than what you require for this dish. I have used 1 and 1/2 tbsp of the ground powder and kept the remaining for future use in an air tight container.