Raw Banana Stir Fry - Kerala style

 

          This is a very easy and a simple Kerala style stir fry recipe of raw Banana. It also goes by the name of Kaya Mezhukkupuratti. Enjoy it alongside curd rice, rasam rice or sambar rice. One can also pair it with Malabar parotta or plain chapatti. So check out the step by step pictorial recipe to prepare this traditional and a comforting dish,

           In this recipe, I have not used any onion, garlic, ginger or tomatoes. Yet it turned out so yummy. You may add so if you wish. So with very few ingredients, you can prepare this amazingly flavorful dish in no time. Coconut oil is used for an authentic touch and flavor.

• 2-3 raw bananas, boiled, peeled and chopped into small pieces
• 1 tsp. coconut oil
• 1 tsp. urad dal 
• 2 dry red chilies
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1/2 cup fresh grated coconut

Tempering - 

• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1 onion, chopped
• salt to taste

          Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds and fennel seeds for a minute. 

         Then add the coconut and continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

          Tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. After it stops spluttering, add the onion and curry leaves. Sauté till light brown. 

          Now add the boiled banana cubes and salt. Mix everything well and sauté for 2-3 minutes.

          Add the ground spice powder and give it a mix. Let the banana be nicely coated with all the masala. 

          Sauté for a minute and switch off the flame. Serve as a side dish or as a part of a Sadya Meal. 

                        Boiled Bananas.

                    Peeled and chopped into small cubes.

Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds & fennel seeds for a minute. Then add coconut & continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

Heat oil in a pan & temper with mustard seeds, cumin seeds & dry red chilies.

After it stops spluttering, add the onion & curry leaves. Sauté till light brown. 

Add the boiled banana cubes & salt. Mix everything well & sauté for 2-3 minutes.

                 Add the ground spice powder & give it a mix. 

Let the banana be nicely coated with all the masala. Sauté for a minute & switch off the flame. 

                   Serve as a side dish or as a part of a Sadya Meal.