Fried Raw banana spicy curry (Sabzi)

Cooking Method ,
Cuisine
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Total Time: 45 mins
Servings 4
Description

A flavorful and spicy curry that is popular across South India prepared with raw bananas, a mix of Indian spices, and grated coconut. Raw banana fry is commonly eaten as a side dish with rice or rotis.

Ingredients
    Main Ingredients
  • 2 Raw Bananas or plantains
  • 1 Onion
  • 2 tablespoons Coconut or other cooking oil
  • 15 Curry leaves
  • 1 tablespoon Urad dal
  • 2 Green Chili
  • 2 teaspoons Ginger garlic paste
  • 1/2 cup Grated fresh coconut
  • 2 tablespoons Chopped cilantro
  • 2 teaspoons Salt (Half quantity for boiling raw banana)
  • 1/2 teaspoon Tamarind paste
  • 1/2 teaspoon Jaggery or sugar
  • Spices
  • 1/2 teaspoon Hing (Asafoetida)
  • 2 teaspoons Mustard seeds
  • 1/4 teaspoon Black pepper powder
  • 1 teaspoon Turmeric powder
  • 1/2 teaspoon Red chili powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
Instructions
  1. Preparing the raw banana
    • Clean the raw bananas with hot water
    • Apply cooking oil over your hands ( helps avoid the sap from bananas stick to your hands)
    • Using a knife, make a slit along each of the ridges (raised edges that run along the length of the banana) just deep enough to cut the outer skin
    • Using your hands, peel the skin along the cuts 
    • If any skin remains, use a knife to clean it
    • Cut the bananas lengthwise in 4 parts and dice the banana into ¼-inch thick pieces.
    • ( refer to this video for easy reference: https://www.youtube.com/watch?v=Euyi1tJSMcY )
    • Pour hot water in a bowl or pan and add half the salt quantity mentioned in the ingredients section. Transfer the diced banana pieces to the bowl and let them rest for 10 minutes.
    • After 10 minutes, use a strainer to filter out the water
  2. Shallow frying the bananas
    • Keep a frying pan on medium heat
    • Add half the prescribed quantity of oil to the pan and heat it.  
    • Transfer the diced raw banana
    • Cook on medium heat for about 10 minutes stirring every couple of minutes. 
    • Since the banana pieces have already softened in the hot water, they won't need much time to cook.
    • We need to fry until we get nice crispiness on the outer layer. Take a piece of banana and taste it. If the raw taste and starchiness exist, you need to fry for some more time. else, remove the pan from heat and transfer the fried banana to a plate
  3. Prepare the masala or curry base
    • Dice the onion/shallots into small pieces 
    • Split the green chili vertically
    • Keep the frying pan on medium heat and add the remaining oil
    • When the oil is hot, add the mustard seeds and wait until they sputter
    • Now add Urad dal, and curry leaves. Stir for a minute or until the Urad dal lentils change color
    • Add Hing, diced onions, green chili, ginger garlic paste and salt
    • Keep stirring until the onion pieces change color ( we don't want them to get burnt but just well cooked) 
    • Lower the heat
    • Add all the spice powders (Turmeric, black pepper, red chili, cumin, and coriander powders)
    • Add two teaspoons of water and mix well
    • Add tamarind paste, jaggery or sugar and salt. Mix well
    • Now add the fried banana pieces and mix well 
    • Check for salt and spice levels. If needed add more salt and chili powders to taste
    • Lastly, add the grated fresh coconut and cilantro and mix again
  4. Serving
    • Serve raw banana curry with rotis or rice
Notes

Serve Fried Raw banana spicy curry (Sabzi) while it is hot and fresh.

Keywords: plantain, raw banana, curry, sabzi,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.