RAW BANANA CURRY

 RAW BANANA CURRY

Today's dish is made using Raw Bananas- which are also called Green Bananas. They are called "Kachcha Kela" in Hindi, "Balekayi" in Kannada, and  "Vazhakkai" in Tamil.

I frequently make dishes using raw/green bananas as they have numerous health benefits .

Elsewhere in this blog, you will find recipes using green/raw bananas such as:-

•  Swadisht Vegetable Rolls, 
• Chettinad Vazhakkai Curry,
• Kele Koddel from our Konkani cuisine.

I have adapted this from Ambika Shetty's YouTube video for Raw Banana Curry. 

We enjoyed this yummy side dish with hot steamed rice. 

Ingredients:-

• Raw Bananas, 2
• Turmeric powder, 1/4 tsp
• Tamarind Juice, 2 tbsp
• Jaggery, 1 tsp
• Hot Water, 1 cup 
• Salt, to taste

To Be Roasted and Ground To A Paste:- 

• Byadgi Red Chillies, 6
• Coriander Seeds, 1 tsp
• Cumin Seeds, 1/2 tsp
• Methi Seeds, 10-15
• Urad Dal, 1 tbsp
• Oil, 1/2 tsp 
• Fresh Coconut Gratings, 1/3 cup (* Not to be roasted) 

For Seasoning :

• Mustard Seeds, 1/2 tsp
• Curry Leaves, 8-10
• Oil, 1 tbsp

Method:-

Wash, peel and cube the raw bananas. Immerse them in water to avoid discolouration

Heat 1/2 tsp of oil in a kadhai and roast the Byadgi Red Chillies till they become crisp. Keep aside

In the same kadhai, roast the coriander seeds, cumin seeds, methi seeds and urad dal on medium heat till the dal changes colour. Remove from flame and allow it to cool

In a mixer jar, grind together these roasted ingredients ( Byadgi red chillies, coriander seeds, cumin seeds, methi seeds and urad dal ), along with 1/3 cup of coconut gratings to a smooth paste adding just the required amount of water. Keep aside

Heat 1 tbsp oil in the kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and saute 

To this add the raw banana cubes and fry for about 2 minutes 

Next, cover and cook on low flame for 1 minute

Now add the turmeric powder, salt to taste, tamarind juice, grated jaggery and 1 cup of hot water

Mix well and let it cook for 2 minutes

Add the freshly prepared/ ground masala and required amount of water to get a gravy like consistency

Check for salt and add if required

Cover and cook on low/medium flame for 5 minutes so that the raw bananas get well blended with the masala

Switch off the gas and transfer to a serving bowl

Serve as accompaniment for hot steamed rice 

RAW BANANA FRY

RAW BANANA FRY 

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:-

• Kele Koddel 
• Raw Banana Roast 
• Vazhakkai Podimas

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

Ingredients:-

• 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

Method:- 

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 

VAZHAKKAI DRY CURRY

VAZHAKKAI DRY CURRY

In my house, I make it a point to make dishes using raw/green bananas from time to time. They can be used in a variety of dishes and also have numerous health benefits.

Today's recipe is for a simple yet tasty side dish called "Vazhakkai Dry Curry" from Tamilnadu.  It gets it's name from Green Bananas being called  "Vazhakkai" in Tamil. These are called "Kachcha Kela" in Hindi. 

Elsewhere in this blog, you will find recipes using green/raw bananas such as :-

• Swadisht Vegetable Rolls, 
• Chettinad Vazhakkai Curry, 
• Kele Koddel 

I have adapted today's recipe of Raw Banana Curry from Rak's Kitchen. 

We enjoyed this a lot for lunch and would recommend this dish for you.  I made this using coconut oil for an enhanced taste but of course you can use any other cooking oil as well. 

Ingredients:-

• Vazhakkai ( Raw/Green Banana), large sized, 1
• Onion,1
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Coconut Oil, 1 tbsp

For Seasoning :-

• Mustard Seeds, 3/4 tsp
• Urad Dal, 1 tsp
• Curry Leaves, a sprig
• Coconut Oil, 1 tbsp

For The Masala ( To Grind To A Coarse Paste) :-

• Fresh Coconut Gratings, 2 tbsp
• Coriander Seeds, 1 tbsp
• Black Peppercorns, 1 tsp
• Cumin Seeds, 1/2 tsp
• Byadgi Red Chillies, 2
• Garlic Cloves, 2

Method:-

Wash and peel the green banana, slit it lengthwise and slice it into pieces 

Immerse the green banana pieces in water to avoid discoloration till further use

Slice the onion lengthwise

In a small mixer jar, grind together fresh coconut gratings, coriander seeds, black peppercorns, cumin seeds, Byadgi red chillies and garlic cloves to a coarse paste adding just the required amount of water.

Keep aside. 

Heat 1 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till the dal changes colour

Add the curry leaves and sauté for a few seconds

To this add the sliced onion and sauté till it turns translucent 

Now add the green banana pieces along with the ground paste (prepared earlier), salt, turmeric powder and 1/4 cup of water and mix well 

Cook covered on medium heat for about 4 minutes till the green banana gets done and the water evaporates

Remove the lid, add 2 tsp of oil and cook for another 3-4 minutes on medium heat stirring from time to time till the masala turns golden in colour 

Drizzle a tsp. of coconut oil for some extra flavor 

Transfer to a serving bowl

Serve Vazhakkai Dry Curry along with hot steamed rice and rasam

 

VAZHAKKAI VARUVAL

VAZHAKKAI VARUVAL

Today's recipe is from the South Indian state of Tamilnadu. This dish is made with raw bananas - also  known as green bananas. In Tamil, they are called Vazhakkai.  Raw/green bananas are known as Kaccha Kele in Hindi and Balekayi in Kannada. "Varuval" is a kind of dry curry in Tamil.

As you may know, we have always considered raw/green bananas to be a rich source of fibre. This article in NDTV Food speaks of 7 Amazing Green Banana Benefits. 

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

• Raw/Green Banana Roast
• Vazhakkai Poriyal
• Kele Koddel 

We had this for lunch and enjoyed it very much. I am sure you will like it too!

Ingredients:-

• Vazhakkai (Raw/Green Bananas), 2
• Sambar Powder, 2 tsp
• Turmeric Powder, 1/4 tsp
• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida, 1/4 tsp
• Curry Leaves, 8-10
• Oil, 1 and 1/2 to 2 tbsp
• Salt, to taste

Method:-

Wash the raw bananas  and snip off the two ends

Peel the bananas and slice them  uniformly 

Do not slice them too thin

Place the banana slices in water to avoid discoloration

Heat some water in a pan and boil the banana slices for 2-3 minutes
Immediately drain away the water and allow the banana slices to cool
Boiling the bananas make them a little soft

In a bowl mix together, salt, turmeric powder, and sambar powder

Coat the banana slices uniformly with this mixture

Heat oil in a wide, thick-bottomed pan and on medium flame add the mustard seeds

When they splutter add the urad dal and sauté till it changes colour and turns golden

Next add the asafoetida and the curry leaves and sauté for a few seconds

To this add the banana slices that have been coated with the spices
Mix well, gently stirring from time to time

Cook on medium flame till the bananas become crisp
Transfer the Vazhakkai Varuval to a serving bowl 

Serve with rice and dal or sambar as a side dish

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.

RAW BANANA MASALA CURRY

RAW BANANA MASALA CURRY

In my house, I make it a point to make dishes using Raw Bananas, also known as Green Bananas, from time to time. As explained in this article in Livestrong.com, raw/green bananas have numerous health benefits.

These are called Vazhakkai in Tamil, Balekayi in Kannada and Kache Kele in Hindi.  You will find elsewhere in this blog recipes for other dishes using Raw Bananas such as Swadisht Vegetable Rolls, Kele Koddel,  and Vazhakkai Podimas.

I liked a new dish I tried out today. This is a side dish made with raw bananas supposed to be in the Iyengar style. It is adapted from the YouTube video for Raw Banana Masala Curry by Right Click Creations.

Ingredients:

• Raw Bananas, chopped, 2
• Tamarind Juice, 2 tbsp
• Jaggery, crushed, 1 tbsp
• Water, 1/4 cup
• Salt, to taste

For The Powder:-

• Chana Dal, 1 tsp
• Urad Dal, 1 tsp
• Sesame Seeds, 1 tbsp
• Curry Leaves, a sprig
• Byadgi Dry Red Chillies, 3
• Fenugreek Seeds, 1/2 tsp
• Asafoetida Powder, 1/8 tsp
• Turmeric Powder, 1/8 tsp 

For the Seasoning:-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Dry Red Chilli, broken into halves,  1
• Oil, 1 tbsp

Method:-

Wash, peel and cube the raw bananas and keep aside
In a pan, dry roast on medium heat chana dal, urad dal, sesame seeds, curry leaves, dry red chillies and fenugreek seeds for 3-4 minutes or till the dals change colour
Allow it to cool and transfer to a small mixer jar
To this, add the asafoetida powder and turmeric powder
Grind this to make a fine powder and keep aside

Heat oil in the same pan and on moderate heat add the mustard seeds and when they splutter add the urad dal
When the dal changes colour add the broken red chilli
Saute for a few seconds

Now add the cubed raw bananas and tamarind juice and mix well
Add the crushed jaggery and salt to taste
Mix well and cook covered for about 3 minutes on medium flame
Next add the prepared powder of dals and spices and mix well
Add 1/4 cup of water and mix thoroughly and cook for a couple of minutes so that the bananas and the masala get well blended
Transfer to a serving bowl and serve hot as a side dish

VAZHAKKAI PORIYAL

VAZHAKKAI PORIYAL

Recently I happened to get some green/raw bananas from the market. They looked so attractive that I felt like using them immediately. Today's recipe is for a simple yet tasty side dish called "Vazhakkai Poriyal" from Tamilnadu cuisine. It gets it's name from Green Bananas being called  "Vazhakkai" in Tamil. They are called "Kachcha Kela" in Hindi. "Poriyal" is a stir fry of vegetables.

Green Bananas, also referred to as  "Raw Bananas" have numerous health benefits as evident in this article in NDTV Food. That is why I make dishes using them from time to time.

Elsewhere in this blog, you will find recipes using green/raw bananas such as Swadisht Vegetable Rolls, Chettinad Vazhakkai Curry, and our own Kele Koddel from Konkani cuisine.

Ingredients:

• Green/Raw Bananas, large-sized, 2
• Turmeric Powder, 1/4 tsp
• Mustard Seeds, 3/4 tsp 
• Black Gram Dal (Urad Dal), 1 tsp
• Asafoetida (Hing), 1/8 tsp
• Ginger, finely chopped, 1/2 " piece
• Green Chillies, chopped, 2-3
• Red Chilly, 1, broken into halves
• Curry Leaves, a few
• Salt, to taste
• Oil, 1 tbsp 
• Fresh Coconut Gratings, 2 tbsp

Method:

Wash and peel the bananas and cut them into small pieces. Keep them immersed in adequate water to avoid discolouration.

In a vessel with adequate water, add a little salt and turmeric powder and cook the green banana pieces till they get done. Remember that green bananas get cooked very fast. Take care that they don't get overcooked. Discard the water and keep the cooked green banana aside.

Heat oil in a kadhai and when it gets hot, on medium flame add the mustard seeds. When they splutter, add the urad dal and saute till it changes colour and become a golden brown.
Add the asafoetida, followed by the chopped ginger, green chillies and saute for a few seconds
Next add and saute the broken red chilli and curry leaves

To this add the cooked green bananas and salt to taste
Mix well so that the green bananas get blended well with the seasoning
Lastly, garnish with fresh coconut gratings and transfer to a serving bowl
Serve hot as a side dish with rice, rasam, and sambar

VAZHAKKAI PODIMAS

VAZHAKKAI PODIMAS

Today's dish is from the State of Tamilnadu. The main ingredient is raw banana which is called "Vazhakkai" in Tamil). I make dishes using this from time to time. Elsewhere in this blog, you will find recipes for Chettinad Vazhakkai Curry, Kele Koddel, and Swadisht Vegetable Rolls.

Some grate the cooked raw bananas when making this dish but I like the chunky taste of the pieces so prefer to chop them instead. If you wish, you can garnish the dish with fresh coconut gratings.

This easy to make mildly spiced side dish ( "podimas" in Tamil) goes well with rice and sambar.

Ingredients:

• Raw Bananas, 2
• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Curry Leaves, a few
• Onion, chopped, 1
• Green Chillies, chopped, 3-4
• Ginger, chopped, 1 tsp
• Coriander Leaves, chopped, 1 tbsp
• Lemon Juice- juice of 1/2 a lemon
• Salt, to taste
• Oil, 1 tbsp

Method:

Wash and pressure cook the raw bananas for 1 whistle. Allow it to cool

When they are cool enough to handle, peel the cooked raw bananas and cut them into cubes 

Heat oil in a kadhai and when it gets hot add mustard seeds. When they splutter add urad dal and curry leaves, and when the dal changes colour add the chopped onion, chopped green chillies, and chopped ginger 

Add salt to taste and fry till the onions turn a light pink

Now add the chopped raw banana pieces

Cook on medium flame for a couple of minutes 

Finally add chopped coriander leaves and squeeze the juice of half a lemon

Serve hot

CHETTINAD VAZHAKKAI CURRY

CHETTINAD VAZHAKKAI CURRY

Chettinad is located almost in the centre of the Indian State of Tamilnadu. The cuisine here is famous for the liberal use of spices in making the aromatic masala which features in almost every dish. At home, since we like spicy food we are partial to Chettinad cuisine and I make this from time to time, especially when we have guests who do not have much exposure to South Indian food. Elsewhere in this blog, you will find recipes for Paneer Chettinad, Mushroom Chettinad, Tomato Chutney, and Chettinad Vegetable Curry.

I often make dishes from health-filled Raw Bananas and this recipe is adapted from Chettinad Vazhakkai Curry in Chitra's Food Book. "Vazhakkai" is what Raw Banana is called in Tamil.

I hope you will enjoy it as much as we did.

Ingredients:

• Raw Banana (Vazhakkai in Tamil), 1
• Large -sized onion, chopped finely, 1
• Tomato, 1
• Green Chillies, slit, 2
• Garlic, chopped, 3 cloves
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1/2 to 1 tsp, or as per taste
• Salt, to taste
• Coriander Leaves, chopped, for garnish

To Make A Paste: 

• Fresh Coconut Gratings, 1/4 cup
• Fennel Seeds, ( Sombu) , 1 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Oil, 1 tbsp

Method:

Wash and peel the raw banana and cut it into cubes. To avoid discoloration, keep the raw banana cubes in water till they are used.

In a small mixer jar, make a smooth paste of the coconut gratings and the fennel seeds using just the required amount of water. Transfer to a bowl.

Heat oil in a kadhai and when it gets hot add the mustard seeds. When they splutter, add the curry leaves and saute for a few seconds

Add the chopped onion, slit green chillies, and chopped garlic and fry till the onion turns pink
To this add the chopped tomato and saute till it becomes soft and mushy

Next add the turmeric powder, chilli powder, and salt and mix well

Add the raw banana cubes, sprinkle some water and cook covered on medium flame till the raw bananas are done stirring from time to time. Ensure that the raw bananas are still firm and not overcooked

Add the ground coconut -fennel seeds paste and mix well

Cook on medium flame till the raw bananas get well coated with the masala and you get a nice aroma

Serve hot after garnishing with fresh chopped coriander leaves.

KELE (RAW BANANA) KODDEL

KELE (RAW BANANA) KODDEL

In our Konkani GSB cuisine, a "koddel" is a spicy coconut-based curry made with vegetables or pulses. Elsewhere in this blog you will find the recipe for Magge & Mashingasaang Koddel, made using Mangalore Cucumber and Drumsticks.

Today's recipe is made with Raw Bananas and hence the name "Kele Koddel". The distinctive feature of this dish is the seasoning using lightly crushed garlics. Raw Bananas are called "Kachhe Kele" in Hindi and "Balekayi" in Kannada.

I always add 1/2 tsp of raw rice when grinding ingredients for the coconut-based masala as it improves the texture of the koddel.

Ingredients:

• Raw Bananas, 2 of Medium Size or 250 gms 
• Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6-7
• Tamarind, size of a small marble
• Raw Rice, washed, 1/2 tsp
• Garlic Pods, (Lightly Crushed) 10-12
• Salt, to taste
• Oil, 2-3 tsp

Method:

Wash, peel and cut the raw bananas into roundels. If the roundels are too big, they can be halved.

Cook the banana roundels in a pan adding water and a little salt

Make sure the bananas are cooked but don't become mushy since raw bananas get cooked very fast

In a mixer, grind together coconut gratings, roasted red chillies, tamarind and 1/2 tsp of rice to a smooth paste adding required amount of water

Add the ground paste to the cooked raw bananas,mix well and check for salt and add if required (as you have already added salt while cooking the raw bananas)
Add water to get the desired curry-like consistency and bring to a boil
Reduce flame and allow it to simmer for a few minutes 

Heat oil in a pan and when it gets hot add the lightly crushed garlic and saute till it gives off a good aroma and becomes golden brown in colour
Pour this seasoning of garlic to the raw banana koddel
Serve hot as a side dish

SWADISHT VEGETABLE ROLLS

SWADISHT VEGETABLE ROLLS

It's not necessary that food should be rich with lots of oil to be tasty. Being health conscious, I have always looked for recipes which call for the use of less oil.

This recipe is adapted from Swadisht Vegetable Rolls in which we use raw bananas, carrots and onions. It is a tasty snack with low calorie-low cholesterol. This is from the book, "Cooking With 1 Teaspoon of Oil, Low Calorie Indian Recipes" by Master Chef Tarlaji Dalal.

As suggested, these rolls are best served hot with Mint and Coriander Chutney.

Ingredients:

Raw Bananas, 2

Oil, 1/2 tsp

Mustard Seeds, 1/4 tsp

Urad Dal ( Split Black Lentils), 1/4 tsp

Onions, finely chopped, 1/2 cup

Carrots, grated, 1 cup

Ginger-Green Chilli Paste, 1 tsp

Coriander Leaves, chopped, 2 tbsp

Chilli Powder, 1/2 tsp

Chaat Masala, 1/2 tsp

Lemon Juice, 1/2 tsp

Salt, to taste

Oil, 1/2 tsp, for cooking the rolls

Method:

Cook the whole raw bananas without peeling them in a pressure cooker till they become soft. 

Allow the cooker to cool, remove the bananas, then peel and grate them. Keep aside.

Heat 1/2 tsp of oil in a non-stick pan, when it gets heated add the mustard seeds and urad dal

When the mustard seeds splutter and the dal changes colour, add the chopped onions, grated carrot, grated raw bananas and the ginger-green chilli paste

Saute for 3-4 minutes over medium flame

Remove from the fire

Add the chopped coriander, chilli powder, chaat masala, lemon juice and salt. Mix well.

Divide the mixture into 10 equal portions and shape them into cylindrical rolls

Using 1/2 tsp of oil, cook the rolls on a non-stick pan till they are golden brown

Serve hot with mint and coriander chutney.

RAW BANANA BHAAJI

RAW BANANA BHAAJI

After the rich foods, sweets and other delicacies, eaten during the Diwali festival here is a simple side dish which you will enjoy.

One thing nice about this recipe is that by pressure cooking the raw bananas and then peeling it, you avoid staining your fingers, which would happen if you were to first peel and cut the raw bananas.

This Raw Banana Bhaaji is adapted from a recipe shared by my friend, Leena Muzumdar.

Ingredients:

• Raw Bananas, 3
• Large Onion, chopped, 1
• Garlic Flakes, chopped, 3-4
• Mustard Seeds, 1/2 tsp
• Turmeric Powder, 1/2 tsp
• Red Chilli Powder, 1 tsp, or to taste
• Oil, 1 tbsp
• Salt, to taste
• Coriander leaves, chopped, 1 tbsp

Method:

Wash and pressure cook the raw bananas for one whistle

Allow it to cool

Peel and cube the raw bananas. Keep aside.

In a kadhai, heat the oil, and when it is gets hot, add the mustard seeds

When they splutter, add chopped onion and saute till translucent

Add the chopped garlic and stir

Add turmeric powder and chilli powder and mix well

Now add the raw banana cubes, salt and stir

Finally, add the chopped coriander leaves

RAW/GREEN BANANA ROAST

RAW/GREEN BANANA ROAST

The other day at the market, I was delighted to find some nice green bananas. We use raw/green banana in our cooking from time to time. Did you know that, apart from India, raw/green bananas are used in cooking in many parts of South East Asia as also in Africa and the Caribbean?

I like this vegetable because the dishes are easy to make and they are reputed to be an excellent source of potassium and vitamin B-6.

You may recall that earlier I had given the recipe for another dish, "Raw Banana Stir Fry."

Today's dish is from an old neighbor of ours who was from Palghat in Kerala. It is different from the earlier one in that here the bananas are cooked in the pressure cooker and peeled. 

This dish goes great with hot steamed rice and rasam. 



Ingredients:

• Raw/green Bananas, 2,
• Red Chillies, 6
• Tur dal,  (split piegon peas), 2 tsp
• Urad dal,  (split black gram), 2 tsp
• Salt, to taste
• Oil, 1 or 2 tbsp, or as required

To season:

• Mustard seeds, 1 tsp
• Hing (Asafoetida), 1/4  tsp
• Curry leaves, a few (optional) 

Method:

Cut the bananas into half and cook in water in a pressure cooker till the raw/green bananas are done. Take care not to overcook and make the bananas too mushy. They should be fully cooked yet firm.
Next, carefully peel the bananas and cut them into thick pieces and keep aside.
In a little oil, fry the red chillies, tur dal and urad dal till the dals turn golden.
Allow this to cool and grind in a mixer to a coarse powder.
Heat 1 tbsp oil in thick-bottomed kadai, add mustard seeds and when they splutter add a pinch of hing, and curry leaves (if you wish).
To this add the banana pieces and salt. Stir and cook for a few minutes.
Finally add the ground powder of dals and chillies.
Mix well so that the banana pieces are well and evenly coated .
Serve hot, as a side dish to the main meal.

RAW BANANA STIR FRY

RAW BANANA STIR FRY

Bananas are a rich source of vitamins and potassium. I understand that green bananas have several health benefits too. While the banana is more commonly known as a fruit, we in India prepare a variety of dishes using the green, raw banana as a vegetable.

The one I present today is again easy to make, nutritious and tasty. This goes well as a side dish with the main meal. 

Ingredients:

• Raw/Green Bananas, 3
• Cumin Seeds (Jeera), 1/2 tsp
• Curry Leaves, 1 sprig
• Green Chillies, chopped, 2
• Tomatoes, 2
• Turmeric powder, (Haldi) 1/2 tsp
• Red Chilli Powder, 1/2 tsp
• Garam Masala Powder, 1/2 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, chopped, for garnishing

Method:

Wash and peel the raw bananas
Slice the bananas into uniform-sized round pieces ( not too thick or too thin)
Heat a little oil on medium heat in a kadhai, add jeera,
When it sizzles, add a few curry leaves, chopped green chillies and tomatoes
Add salt to taste
Add turmeric powder, red chilli powder, and garam masala
Stir once again and cover the kadhai and allow the tomatoes to cook
Next add the raw banana pieces and mix them well
Once again cover the kadhai and cook for 8-10 minutes
When the bananas are fully cooked, garnish with chopped coriander leaves
Serve hot


Hint:

• The bananas should not be cut too thick as they will become ungainly, or too thin