Artikaya Vepudu (Raw Banana Stir Fry - Andhra style)

 

           Artikaya Vepudu or in simple terms Raw Banana Stir Fry is an Andhra style spicy and tangy dish prepared with raw bananas / plantains. This comforting dish is best enjoyed with hot steamed rice or as a side dish with curd rice, sambar rice or rasam rice. However, you may also enjoy with paratha or chapatti. 

          In fact, raw banana tastes better if prepared in this way. To enhance the flavor you may also drizzle some ghee while serving. So with very few ingredients, you can prepare this amazingly flavorful dish in no time. Do check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           This Artikaya Vepudu is a very popular dish in many regions of Andhra, where it is enjoyed by the local folk and found in every Andhra household and restaurants. Each family and restaurant has their own unique style of preparing it. 

           Basic ingredients, available in the kitchen goes into the preparation. It simply tastes awesome with hot steamed rice and some ghee. You don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

• 2-3 medium size raw banana, peeled & cubed
• 3 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1/4 tsp. asafoetida
• 1 large onion, sliced
• 5-6 garlic cloves, chopped
• 2 green chilies, stopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. tomato paste
• 1-2 tsp. sambar powder
• 2 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and stir fry the raw banana cubes with a pinch of turmeric powder and salt till they turn light golden in color. Keep aside.

          Temper the remaining oil with mustard seeds. After it stops crackling, add the dry red chilies, chana dal, urad dal and asafoetida. 

          Add the onion, garlic, green chilies, curry leaves, salt to taste and turmeric powder. Sauté till  light brown. 

          Now add the fried raw banana and the tomato paste. Sprinkle some water and mix everything well. Sauté for 2 minutes. 

          When done, add the sambar powder and coriander leaves. Give it a stir and serve as a side dish with curd rice, sambar rice or chapatti. 

Notes - 

1.  Immerse the cubed raw banana in salt water to avoid discoloration. 

2.  I skipped red chili powder and kept it mild. However, you may add to make it more spicy. 

3.  I added tomato paste in this recipe. Tamarind paste or some tamarind pulp can be substituted to make it more tangy.

Heat 1 tbsp. oil in a pan & stir fry the raw banana cubes with a pinch of turmeric powder & salt till they turn light golden in color. Keep aside.

           Temper the remaining oil with mustard seeds. Allow it to crackle.

              Add the dry red chilies, chana dal, urad dal & asafoetida. 

Add the onion, garlic, green chilies, curry leaves, salt & turmeric powder. Sauté till  light brown. 

                       Add the fried raw banana & the tomato paste. 

                Sprinkle some water and mix well. Sauté for 2-3 minutes. 

     When done, add the sambar powder & coriander leaves. Give it a stir.

               Serve as a side dish with curd rice, sambar rice or chapatti. 

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. 

Raw Banana Upma

 

             Check out my innovative dish made of Raw Banana. You may call it upma, stir fry, bhurji or pulao. It is a simple and a quick recipe with loads of yumminess. You can relish it for breakfast with coconut chutney, as a side dish with curd-rice / sambar-rice or for lunch with some pickle and papad. So turn this humble veggie into an absolutely amazing dish. Do add some lime juice to the end product for some tang. It is healthy, nutritious and great for fussy eaters. So check out the step by step pictorial recipe to prepare it.

         

• 2-3 raw banana, peeled,  boiled & grated 
• 2-3 tbsp. oil
• 1-2 dry red chilies, broken
• 1 tsp. mustard seeds
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1/2" ginger, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1 tbsp. tomato paste
• 1 tsp. turmeric powder
• salt to taste 
• 1 tbsp. sambar powder
• 2 tbsp. fresh grated coconut
• 2 tbsp. roasted peanuts 
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds, dry red chilies, urad dal and asafoetida.  

          Now add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown.

          Then add the tomato paste and turmeric powder. Give it a toss.

          Add grated raw banana and salt to taste. Sauté on a low flame for 2-3 minutes.      

          Next add the sambar powder, coconut and roasted peanuts. Stir fry for 1 minute.       

          When done, switch off the flame and garnish with coriander leaves.   

          Serve for breakfast with coconut chutney, as a side dish with curd-rice / sambar-rice or for lunch with some pickle and papad. Choice is yours.

                                  Grate the boiled raw bananas.

                    Heat oil in a pan & temper with mustard seeds, dry red chilies, urad dal &                                        asafoetida. 

                      Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown.

                                  Add the tomato paste and turmeric powder.

                        Add grated raw banana & salt. Sauté on a low flame for 2-3 minutes. 

                       Add sambar powder, coconut & roasted peanuts. Stir fry for 1 minute. 

                             When done, switch off the flame & garnish with coriander leaves. 

                        Serve for breakfast with coconut chutney, as a side dish with curd-rice 

                        / sambar-rice or for lunch with some pickle and papad. Choice is yours.

                         ENJOY !!!!!!