Kerala: Ethakka Thoran
Ethakka Thoran, a simple stir-fry, originates from Kerala, known for its rich coconut-based dishes. This recipe highlights the unique flavor of raw banana.
To make this, first peel and dice the raw banana into small pieces. Then, heat some oil in a pan and add mustard seeds, curry leaves, and dried chilies. Once the seeds splutter, add the diced raw banana, along with grated coconut, turmeric powder, and salt. Stir-fry until the banana is tender and the flavors have melded together, typically for about 10-15 minutes. The dish is best enjoyed as a side dish with rice and other curries.
Tamil Nadu: Vazhakkai Poriyal
Vazhakkai Poriyal is a Tamil Nadu specialty. Similar to the Kerala Thoran, this is a stir-fry dish, but it employs a different blend of spices and preparation methods. For preparation, dice the raw banana and saute it with mustard seeds, urad dal, and curry leaves. Add turmeric powder and chili powder for color and heat. The dish might also contain a pinch of asafoetida for flavor. Then, incorporate the diced raw banana, ensuring it’s well-coated in the spices. Stir-fry until tender, which typically takes around 15 to 20 minutes. Garnish with fresh coriander leaves, which add freshness to the dish. The taste profile of Vazhakkai Poriyal is savory and slightly spicy, often eaten with rice and sambar.
Andhra Pradesh: Veyi Karam
Veyi Karam, from Andhra Pradesh, is another flavorful raw banana dish that translates to "thousand spice". It usually involves a more complex process to develop its intense taste. Start by boiling and mashing the raw bananas, then mix it with a spicy masala made from red chilies, garlic, and other aromatic spices, which gives the dish its name and flavor. After mixing the mashed banana with the masala, pan-fry it until it develops a crisp exterior and a soft interior, ensuring the flavors blend perfectly. This dish has a fiery taste, balanced by the natural sweetness of the raw banana, serving as a delightful accompaniment to rice or roti.
Maharashtra: Batata Bhajji
Batata Bhajji, known as Raw Banana Fritters, is a popular snack. In this recipe, raw bananas are sliced into thin rounds or strips, dipped in a spiced gram flour (besan) batter, and then deep-fried until they turn golden brown and crispy. Key ingredients include besan, spices like turmeric and chili powder, and sometimes a pinch of asafoetida for extra taste. The fritters are best served hot with chutney or ketchup. Batata Bhajji is known for its crispy texture and savory taste, offering a simple yet flavorful snack often eaten with tea or as a side dish.
Gujarat: Kela Nu Shaak
Kela Nu Shaak, a sweet and savory dish from Gujarat, showcases raw bananas in a different light. The raw bananas are typically diced and cooked with a blend of sweet, sour, and savory elements. The dish can incorporate jaggery (or sugar) for sweetness, tamarind or lemon juice for a sour taste, and various spices like cumin, coriander, and turmeric for flavor. The cooking method involves sauteing the raw bananas in oil with the spices and adding the sweet and sour elements to create a balanced taste. Kela Nu Shaak is a versatile dish that can be served as a side dish with roti or rice.
Karnataka: Balekayi Palya
Balekayi Palya, from Karnataka, is a stir-fried dish similar to the Tamil Nadu Poriyal, yet distinct in taste because of its regional spice profile and method of cooking. Prepare the raw bananas by dicing them. Sauté mustard seeds, curry leaves, and urad dal in oil. Then, add the diced raw bananas and spices, which can consist of turmeric powder, chili powder, and sometimes a pinch of asafoetida. The dish gets its unique flavor from a generous addition of fresh coconut. Stir-fry until the bananas soften, usually in about 15 to 20 minutes, until they are tender. Balekayi Palya is typically eaten with rice or roti.
West Bengal: Kachakola Chingri
Kachakola Chingri is a dish from West Bengal that combines raw banana with shrimp (chingri). The raw bananas are usually diced and cooked with shrimp and spices. The dish reflects the region's preference for seafood and its use of a variety of spices. The cooking process begins by sautéing the shrimp with spices such as turmeric, ginger, and chili. Then, the raw bananas are added to the pan and cooked along with the shrimp until they are tender. Kachakola Chingri is known for its unique mix of seafood and vegetables, which provides a delightful taste. This dish is a tasty and popular option, typically served with rice, offering a taste of Bengali culinary art.
