This recipe calls for raw green bananas which are abundant in South India. These are not the unripe version of North America’s “Chiquita” yellow banana. They are similar to what we can buy as unripe plantains. They are starchy and used as a vegetable instead of a fruit.
Raw Banana Chops Recipe
20 - 25 minutes
2 raw green bananas (about 8 – 10 inches long)
1 teaspoon Indian chili powder
½ teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon ground fenugreek
1 teaspoon garlic paste
½ teaspoon salt
2 teaspoons sunflower oil
½ teaspoon mustard seeds
1 teaspoon urad dal
2 dried red chilies (goondu milagai or cascabels)
½ cup chopped shallots
Peel and cut and dice the banana, then place in water to prevent browning.
Drain the water and stir in the chili powder, turmeric, cumin, fenugreek, garlic paste and salt. Set aside.
Heat a kadai (wok) and add the sunflower oil. Add the mustard seeds, urad dal, and dried chili and cook until the mustard seeds pop and splutter.
Add the shallots and cook until golden brown.
Add the raw banana mix, lower the heat and cook until heated through – 2 – 5 minutes depending on your pan and adding water as necessary to prevent sticking. Cook until the bananas become soft.
Serve hot as a side dish while having a thali meal or while having rice and a curry, this makes a nice dry vegetable accompaniment to the meal.