Thursday, December 10, 2020



Raw/Green Bananas are often used in our Indian cooking. Raw Bananas are called Vazhakkai in Tamil, Balekayi in Kannada, Aratikaya in Telugu and Kaccha Kele in Hindi. 

I like this vegetable because the dishes are easy to make as it gets cooked fast. They are reputed to be an excellent source of potassium and vitamin B-6. They are supposed to be particularly good for diabetics as per this article in NDTV 

Elsewhere in this blog, you will find recipes for dishes made with raw/green bananas, such as:-

We had this for lunch with rice and rasam and it tasted great! 


  • Raw Bananas, 2 or about 300-350 gms
  • Onion, 1 large-sized 
  • Oil, 2 tbsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, for garnish
For The Spice Powders Mix :-
  • Chilli Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp 
  • Roasted Cumin Powder, 1/2 tsp 
  • Coriander Powder, 1 tsp 
  • Fenugreek (Methi)  Powder, 1/8 tsp 
  • Ginger Garlic Paste, 1 tsp
For Seasoning:-
  • Cumin Seeds, 1/2 tsp
  • Slit Green Chillies, 2 
  • Curry Leaves, 1 sprig

Wash and peel the raw bananas and cut them into roundels and immerse them in water to prevent discoloration.(If the raw bananas are too big in size, you can cut them lengthwise and then slice them)
Finely chop the onion
In a large bowl, mix together the chilli, turmeric, cumin, coriander and fenugreek powders along with the ginger garlic paste and salt 
Drain the excess water from the raw banana roundels
Then add these roundels to the mixed spice powders and mix well so that they get well coated 
Set aside for about 10 minutes for it to get marinated 
Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds, when they sizzle add the curry leaves and the slit green chillies and sauté for a few seconds 
To this add the finely chopped onions and sauté till they become translucent 
Now add the marinated raw banana roundels, mix well and fry for a couple of minutes 
Next, cover and cook on medium heat stirring from time to time till the raw bananas get cooked and roasted
Switch off the gas and garnish with finely chopped coriander leaves
Serve as a side dish with steamed rice and sambar/rasam 

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