Saturday, January 25, 2014

Raw Banana / Plantain / Balekaayi fry

Yum
For the coastal people of Konkan, the banana plant forms an integral part of life. Every part of the plant is used for something. The fruit is eaten when ripe, it is used in cooking when raw, the blossom and the stem are also used for cooking. Of all these, the raw banana is probably the most versatile. We make chips out of it, bhajji, sabzi / palya etc. But I recently learnt that a few Jains use it as a replacement to potato in sabzis and paratha. I'm yet to try that out, but apparently you just cannot make out the difference once you add all those aromatic spices...



The recipe serves 2-3

Raw Banana / Plantain / Balekaayi fry


Raw banana fry/dry curry.

Recipe Type:  Side
Cuisine:          South Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Yield:              2-3 Servings

Ingredients:

2 Raw banana/ Plantain/ Balekaayi
2-3 tbsp Oil
8-10 Curry leaves
1 tsp Red chilli powder
1/2 tsp Turmeric powder
1/2 tsp Mustard seeds
Salt to taste
A handful of Coriander leaves (Optional)

Method:

  • Cut off the edges of the banana and peel it.
  • Slice the banana lengthwise and then cut into semicircle.
  • Heat oil in a kadhai and add the mustard seeds
  • Once they splutter, add the curry leaves and the banana
  • Stir well
  • Add the turmeric, red chilli powder and a little salt and mix well
  • Cover and allow it to cook until the banana is cooked through
  • Garnish with chopped coriander leaves and serve with chapatis


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