Monday, October 28, 2013

Raw Banana masala fry - Vazhakkai masala poriyal

Raw bananas are a favorite in our house. I usually use the ones that are readily available in most grocery stores. Raw bananas are used in a lot of Latino and Caribbean cuisine and they are found pretty much in any grocery store. But the kind commonly found here in raw form are mostly plantains with an orange inside and gets a bit harder when cooked. Compared to these the raw bananas found in Indian stores get cooked nice and soft and work best in a masala fryo. There is no harm in using raw plantains but they are just not the same.

Raw plantains work in a fry or grated banana fry so give those a try if you get only raw plantains. Once ripe they taste great as a dessert when roasted with ghee and caramelized with sugar.

Raw Banana masala fry
Preparation Time:15 minutes
Cooking Time:220 5 minutes
  1. 3 raw bananas
  2. 1/2 onion chopped
  3. salt to taste
  4. seasoning: mustard seeds, curry leaves and a 2 green chilies slit
  5. Masala
  6. 2 tbsp coconut
  7. 1/2 tsp cumin seeds
  8. 6 green chilies + 1 red chili
  9. 1/2 tsp of pepper corns
  10. Blend the above with a little bit of water to a fairly smooth paste
  11. 3 tsp of oil

  1. Steam the bananas till they are cooked. I use a pressure cooker without a weight. Cut the bananas in half and place them in a slotted vessel and let them steam for about 12-15 minutes. Peel and cut them into bit sized dices.
  2. In a wide mouthed vessel heat a tsp of oil and add the seasonings followed by the onions. Saute till they turn translucent.
  3. Add in the cooked bananas followed by the masala paste. Mix it in gently so the masala coats all of the pieces of banana
  4. Add salt and add the remaining oil when required. Continue to saute till the bananas are nicely coated and the masala has lost its moisture and they are nicely roasted.
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1 comment:

  1. Omg, cant resist to this fabulous masala fry.


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