Kerala Style Thoran
Thoran is a popular dry vegetable dish from Kerala. This recipe uses grated raw banana, cooked with mustard seeds, curry leaves, chilies, and grated coconut.
The dish is known for its simplicity and the way it brings out the natural flavor of the banana. Preparing the thoran involves sautéing the spices until fragrant, then adding the banana and coconut. This combination results in a mildly spiced, crunchy, and healthy side dish perfect with rice or roti. The coconut provides a nice texture and sweet taste that beautifully balances the spice.
Andhra Style Kofta Curry
Andhra cuisine is famous for its spices, and this kofta curry is no exception. Koftas, or fried balls, are made from mashed raw bananas mixed with spices and then deep-fried. These koftas are then simmered in a tangy tomato and onion-based gravy flavored with ginger, garlic, and green chilies. The gravy often has a hint of tamarind, which gives it a distinct flavor. The dish combines the texture of the koftas with the rich and flavorful gravy, making it a delightful main course. The spice levels can be adjusted based on personal preference, making it a versatile recipe for all tastes.
Gujarati Style Sabzi
Gujarati cuisine is known for its sweet and savory combinations. This sabzi features raw banana cooked with a mix of spices, including turmeric, cumin, and coriander, along with a touch of sugar. The bananas are usually cubed and cooked until tender, absorbing the flavors of the spices. A tempering of mustard seeds, asafoetida, and curry leaves adds aroma and a unique taste. This sabzi is light, flavorful, and often served with roti or puri. It’s a great option for those who enjoy subtle flavors and balanced tastes.
Maharashtrian Kanda Bhaji
Kanda Bhaji, or onion fritters, is a popular snack in Maharashtra. Raw banana can be used to create a similar version. Thinly sliced raw bananas are coated in a spiced chickpea flour batter and deep-fried until golden and crispy. Spices like turmeric, chili powder, and asafoetida are often added to the batter. These fritters are best enjoyed hot, with a side of chutney or ketchup. They provide a satisfying crunch and are a delightful tea-time snack. The banana adds a slightly different texture and flavor profile compared to the traditional onion version.
Tamil Nadu's Vazhakkai Curry
Tamil Nadu's Vazhakkai Curry features raw banana, which translates directly to ‘vazhakkai’. The dish is often a spicy, semi-gravy curry, where the raw banana is cooked with a paste of onions, tomatoes, ginger, garlic, and a blend of spices. Coconut milk is sometimes added for richness and a creamy texture. This curry is typically served with rice. The curry is known for its robust flavors and the way the banana absorbs the spices. It’s a flavorful and satisfying dish that's a staple in many Tamil households.
Bengali Style Aloo-Kola
In West Bengal, raw banana and potatoes are often combined. In this Aloo-Kola recipe, diced raw banana and potatoes are cooked together in a light gravy. The gravy typically features a blend of cumin, turmeric, and coriander, along with a touch of ginger and green chilies. The dish is light, comforting, and typically served with rice. The simplicity of the ingredients allows the natural flavors of the vegetables to shine through, and it is a common meal served during lunch.
Assamese Bhaat
The Assamese dish, Bhaat, also called `Kola Bhaat`, incorporates raw banana in a simple yet flavorful way. Boiled or steamed raw banana, is mashed and mixed with rice. This mixture is often tempered with mustard seeds, and chilies, and sometimes, ginger. It is a simple dish perfect for a quick meal. The soft mashed banana provides a creamy texture, while the spices add warmth and aroma. This dish showcases the versatility of raw banana even in a basic, traditional format. It's a nutritious and comforting choice.
