Prepare this dish in a time that is shorter than the time you take to read this.
Bananas find a pride of place in Indian households. If there is a festival/pooja/feast bananas are mandatory. May be our ancestors were knowledgeable about the myriad benefits they have to offer.
Eating ripe banana is a general practice world wide, however raw bananas / plantains are also consumed as a vegetable - a nendran palam in Kerala, bale kayi in Karnataka/Tamil Nadu. Raw banana is usually steamed/ stir fried to make very easy and delicious dishes. Raw bananas offer a wide range of benefits from controlling cholesterol, providing dietary fibre, controlling blood sugar etc. As a routine I keep adding raw bananas in my cooking - I make palya, huli, kasi majjige .
I believe in keeping cooking simple. Over cooking/ over processing is not my style. So I keep trying methods and ingredients that simplify cooking, cuts cooking time, retain nutrients and ingredients impart flavour in addition to health benefits. This stir fried raw banana is a result of one such attempt.
- Ease - very easy
- Preparation time - 5-10 min
- Cooking time - 5 - 10 mins
- Raw bananas /plantains- 2
- green chillies -2
- Turmeric powder - 1 pinch
- Asafoetida - 2 - 3 grains
- Grated coconut - 3 -4 spoons
- kasuri methi - 1 table spoon
- Salt - to taste
- Mustard seeds - 1/2 spoon
- Cooking oil - 1 spoon
- Curry leaves - 1 sprig
- Peel and cut bananas/ plantains as shown
- Heat oil in a kadai/wok add mustard and let it crackle - add curry leaves followed by banana pieces
- Sprinkle a little water, add salt, mix well and simmer it covered for 5 minutes.
- Grind turmeric, kasuri methi, coconut, asafoetida and chillies coarsely
- Add the ground paste to cooked/softened banana in the wok
- Give it a stir and remove from fire
I decided to write about this after getting a big nod from my mother in law. so,...
Tips and notes
- drop cut pieces into a bowl with water to which a spoon of curd is added other wise banana tends to decolourise after a few minutes. If you are quick you can avoid this step.
- Cook under low heat and keep watching/stirring - bananas have a tendency to stick to the kadai - you can avoid this by adding a little extra oil if you are ok with that,