Raw Banana Fry

Cook along · 10 steps

Method

1. 1

   Wash 3 raw bananas. Cut off both ends. Peel the skin — no need to peel deeply, just remove the outer layer.

2. 2

   Cut into medium-thick slices — not too thin, slightly thick so they hold shape while frying.

3. 3

   For fresh masala: dry roast coriander seeds, cumin seeds, peppercorns, cardamoms, and cloves in a pan on low flame until fragrant. Do not burn. Add Kashmiri red chilies and roast briefly. Let cool, then grind into a coarse powder.

   

4. 4

   Heat 3-4 tbsp oil in a pan. Add cumin seeds, green chili, and ginger. Sauté on low flame. Add half the chopped coriander leaves — the flavor of coriander in the tempering is excellent.

5. 5

   Add the banana slices. Mix gently and arrange in a single layer. Cook on low flame.

   

6. 6

   Cover and cook for 4-5 minutes until the bottom turns golden and crispy. Flip the slices and cook the other side. Stir gently in between so each slice gets golden on all sides.

7. 7

   Continue cooking covered for a total of 7-8 minutes until the bananas are crispy and golden all over.

8. 8

   Add salt and the freshly prepared masala. Mix well and cook for 1 more minute.

   

9. 9

   Garnish with remaining coriander leaves. Turn off heat.

10. 10

    Serve with curd or Ekadashi tomato ketchup. Offer to Lord Jagannath with tulsi leaves.