Raw Banana fry Recipe

raw banana fry recipe

The Raw Banana Fry Recipe: A  tasty and spicy rice side dish made with raw plantains and other spices It is a popular south Indian stir-fry recipe and possibly one of the most underrated dry curry recipes prepared on a daily basis. The recipe is quick and easy to make, taking less than 15 minutes to complete.

South Indian cuisine is well-known for its breakfast and dessert recipes. However, there are numerous variations of curry recipes made with locally grown vegetables that can be served as a side dish with rice or as a palya with chapati. A raw banana fry recipe is one such quick and easy lunch or dinner option.

In fact, there are numerous variations and methods for making curry from raw bananas. However, in this recipe post, I’ve demonstrated a simple and easy, yet tasty raw banana fry recipe. In reality, each state in south India has its own variation, which usually differs from the spices and how raw banana is used in the fry. Furthermore, unlike the popular dry vazhakkai fry, there are many gravy-based variations.

Having said that, I’ve included a dry variation in this recipe that I’d describe as a mash-up of all South Indian states. Furthermore, rather than curry for roti or chapati, this recipe is an excellent side dish for rasam rice or dal rice.

Although the raw banana fry recipe is simple and easy to prepare, there are some tips and suggestions to keep in mind while frying it. First, the raw banana can be sliced into whatever shapes you want. In this recipe, I sliced it into cylindrical shapes, but it can also be shaped into cubes or slices according to your preferences.

Also, make sure to slice them thinly so they can be cooked quickly and easily. Second, the recipe uses only raw plantains that are dark green in color. As a result, avoid using plantains that are light green or light yellow in color. Finally, I used sambar powder; however, it can be substituted with chili powder or rasam powder.

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Raw Banana Fry Recipe Card:

raw banana fry recipe

Raw Banana Fry Recipe

Manita
South Indian style banana fry made with unripe bananas or plantains that is mildly spiced and slightly crisp. A vegan recipe with no onions or garlic.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine tamil
Servings 3 servings

Ingredients
  

  • 400 grams raw banana / balekai / vazhakkai / kacha kela / plantain
  • 1/4 tsp  turmeric
  • tsp sambar powder
  • 1/4 tsp  pepper   (crushed)
  • 1/2 tsp  salt
  • 2 tbsp  oil
  • 1 tsp  mustard
  • 1/2 tsp urad dal
  • 1/2 tsp  cumin / jeera
  • 1/2 tsp  fennel / saunf
  • 1  dried red chilli
  • pinch hing / asafoetida
  • few curry leaves
  • 2 tbsp water

Instructions
 

  • First, peel the skin off two raw bananas (approx. 400 grams)
  • Slice the raw banana into thin slices. Alternatively, cut into cubes.
  • Add 1/4 teaspoon turmeric, 12 teaspoon sambar powder, 14 /teaspoon pepper, and 1/2 teaspoon salt
  • Coat the raw banana with the spices thoroughly. Set aside.
  • Heat in a large kadai now 2 tbsp oil, sputter 1 teaspoon mustard, 1/2 teaspoon urad dal, 1/2 teaspoon cumin, 1/2 teaspoon fennel, 1 dried red chilli, pinch hing, and a few curry leaves
  • Add spiced raw banana slices on top.
  • Stir-fry for 2 minutes, or until the raw banana is well coated with oil.
  • Distribute the raw banana evenly across the kadai.
  • 2 tbsp oil is now sprinkled on top.
  • Cook for 10 minutes, covered, on medium heat.
  • Stir occasionally to keep the raw banana from burning.
  • Spread the raw banana out again and cook for 2 minutes without covering to crisp up the raw banana fry.
  • Finally, as a side dish with rasam, serve raw banana fry / vazhakkai fry with hot steamed rice.
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Notes:

  • To begin, use raw bananas that have not turned yellow.
  • Also, if you’re cooking with raw bananas, soak them in water for a few minutes to prevent discoloration.
  • In addition, instead of sambar powder, use chilli powder.
  • Finally, raw banana fry / vazhakkai fry can be cooked on a tawa or in the oven.

FAQ’s

Can you cook an unripe banana?

Green banana is best suited for savoury recipes that involve some sort of cooking because much of its starch content has not yet begun to convert to sugar. It can be used to make fried green bananas, similar to fried plantains, on its own.

Are fried green bananas healthy?

They taste just like fast food French fries but are much healthier. Green bananas are the healthiest because they retain all of their vitamins, whereas ripe bananas lose most of them due to overripeness. Green bananas have no discernible banana flavour.

What are the advantages of eating raw bananas?


The following are some of the health benefits of raw bananas:

“Gastrointestinal Friendly.”

Raw bananas can aid in the maintenance of healthy gut bacteria.

Healthy heart. Green bananas, like ripe bananas, are beneficial to your heart health.

Reduces cholesterol. “The high fibre content of raw bananas aids in cholesterol management,” says Palan.

Stops cravings.

Is it safe to consume raw banana?

Green bananas are high in vitamins and minerals. In addition to potassium, raw bananas are high in vitamin C and B6. It also aids in the absorption of vital minerals and nutrients, particularly calcium.

Is raw banana iron-rich?

Bananas have a low iron content of about 0.4 mg/100 g fresh weight. There is a strategy in place to develop modified banana lines in order to increase their iron content by three to sixfold.

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