I had got 2 raw bananas from the Indian Street this weekend and after much thought , my childhood and office days back in India tempted me to check out of a South Indian side dish - roasted Raw banana.......and after much research I found this one which matches my taste buds ...........
Vazhakkai Vathakkal ~ Roasted Raw Bananas
Recipe source - Bharathy of Spicy Chilly
Ingredients
Vazhakkai/Raw banana- 2
Turmeric powder- 1/4 tsp
Salt- to taste
Sambhar powder(better option) or red chilly powder - 1tsp
To temper-
Oil- 1-2 tbsps
Mustard seeds- 1/4 tsp
Urad dhal-1/2 tsp
Curry leaves- a sprig
Method
Peel the green skin of the raw bananas and immerse in a pan of water.[this is to prevent the brown coloration of the peeled veggie]
Slice them into thin rounds (not too thin: say, slightly less than half cm each).
Simultaneously boil a wide pan of water( 2 cups more or less, to immerse the slices comfortably) along with salt and turmeric powder.
Throw in the slices as soon as you are done, boil for a few seconds and drain the slices from the hot water using a colander.
Be careful not to over cook the pieces and see to it they are firm and half cooked. Be careful with the boiling water while you drain too :)
Heat oil in a wide non stick kadai.
Splutter mustard seeds, brown the urad dal, throw in the curry leaves and finally the pre cooked slices.Add the chilly/sambhar powder.Toss the slices.
Check salt and toss once a minute.
Let them get fried for 10-15 minutes in low flame until roasted and browned on both sides.
Remove from fire and serve hot with rice and curry.
Vazhakkai Vathakkal ~ Roasted Raw Bananas
Recipe source - Bharathy of Spicy Chilly
Ingredients
Vazhakkai/Raw banana- 2
Turmeric powder- 1/4 tsp
Salt- to taste
Sambhar powder(better option) or red chilly powder - 1tsp
To temper-
Oil- 1-2 tbsps
Mustard seeds- 1/4 tsp
Urad dhal-1/2 tsp
Curry leaves- a sprig
Method
Peel the green skin of the raw bananas and immerse in a pan of water.[this is to prevent the brown coloration of the peeled veggie]
Slice them into thin rounds (not too thin: say, slightly less than half cm each).
Simultaneously boil a wide pan of water( 2 cups more or less, to immerse the slices comfortably) along with salt and turmeric powder.
Throw in the slices as soon as you are done, boil for a few seconds and drain the slices from the hot water using a colander.
Be careful not to over cook the pieces and see to it they are firm and half cooked. Be careful with the boiling water while you drain too :)
Heat oil in a wide non stick kadai.
Splutter mustard seeds, brown the urad dal, throw in the curry leaves and finally the pre cooked slices.Add the chilly/sambhar powder.Toss the slices.
Check salt and toss once a minute.
Let them get fried for 10-15 minutes in low flame until roasted and browned on both sides.
Remove from fire and serve hot with rice and curry.
