Andhra Aratikaya Fry is a well-loved recipe made of raw bananas and simple spices. An excellent South Indian vegan side dish made in less than 30 minutes! Serve as snack or side dish.
Raw banana fry is one of my favourite simple dishes made with unripe green bananas or plantains.
Aratikaya = Plantain or raw banana in Telugu
Vepudu = stir fry or fry
Aratikaya fry or aratikaya vepudu is a famous side dish enjoyed across homes of the South Indian state, Andhra Prades, often paired with rasam or sambar rice. It is also called as vazhakkai fry in Tamilnadu.
Aratikaya fry is not deep-fried, completely vegan and a healthy side dish.
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Raw banana vs Plantain
These two terms are often used to describe similar meanings. Plantains are typically larger than (raw)bananas. Plantains retain their shape after cooking, whereas bananas tend to become mushy and fall apart when cooked. but this recipe works well for both raw bananas and plantains.
Ingredients
Raw bananas – use firm and lush green unripe bananas.
Curry leaves – add nice smell and taste. Use fresh or dried.
Spice Powders – red chilli powder, cumin powder, turmeric does all the magic.
How to select the best raw bananas?
Use firm and thick green unripe bananas as they retain the texture while cooking. If you spot yellowish skin, it means the banana is about to ripe, you can still make fry or curry but it tastes a bit sweeter.
Also yellowish raw bananas tend to ripen very quickly, so cook them as early as possible.
How to make raw banana fry
Peeling and slicing raw banana
Raw banana is usually sticky to handle when peeled and gives a dark layer to your skin. Apply oil while handling it. Apply little oil and spread it across your palms.
you can either cut them into cubes or slices, I prefer slices.
STEP 1: Tip the lower end, and holding the top end of the raw banana, peel the skin using a peeler.
STEP 2: Tip the head too once the raw banana is peeled.
STEP 3:Holding it horizontally placed on a cutting board, slice it as evenly as possible into ½ inch thick slices.
STEP 4: Place sliced raw banana in a bowl of cold water to avoid discolouring.
Making Raw banana fry
STEP 6: Heat oil or cooking spray in a wide frying pan.
STEP 7: Place the raw banana slices carefully allowing all of the bottoms to touch the pan. The pan should not be crowded else the pieces will break as they get cooked. Cook for 5 min on low flame.
STEP 7&8: Carefully flip and cook on another side for further 5 minutes. Repeat until both sides are roasted until golden.
STEP 9: Add a pinch of salt, turmeric powder and curry leaves.
STEP 10: Stir fry on low flame for 2 minutes.
STEP 11: Add remaining spices powders, red chilli, cumin and coriander. Mix well.
STEP 12: Roast further on low flame for a further 5 to 7 minutes, the longer they are roasted the crispier they turn.
Tips and Notes
Use firm green unripe bananas to retain the shape.
soaking in cold water avoids discolouration and also drains excess starch from the bananas.
Using a wide pan is a must as it helps cooking without breaking the pieces and also gives nice crispy bottoms.
Be careful while flipping the slices as they tend to break. But tastes great regardless of the shape.
Roasting on low flame ensures even cooking and crisp banana fry.
Serving Aratikaya Fry
Aratikaya vepudu is served as side with rice, rasam or sambar rice. It can be also served as a snack with tea or coffee.
My favourite way of eating raw banana fry is with mango dal or gongura pappu and rice.
Storage
Aratikaya fry stays well in the fridge for 5 days, simply reheat in the microwave or roast on pain gently before serving.
Freeze up to a month if you can make it in large quantity, Defrost thoroughly and roast in a pan, serve hot.
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Aratikaya Fry | Raw Banana Fry
Ingredients
- 2 plantain or raw banana medium to large
- 1 spring curry leaves
- ¼ teaspoon red chilli powder
- ¼ teaspoon cumin powder
- ¼ teaspoon corainder powder
- ⅛ teaspoon turmerice powder
- Salt to taste
- 1 teaspoon oil or cooking spray
Instructions
- Raw banana is sticky to handle when peeled and gives a dark layer to your skin. Hence a pply oil to your palms while handling it.
Peeling and Slicing Raw bananas
- Tip the lower end, holding the top end of the raw banana, peel the skin using a peeler. Tip the head too once the raw banana is peeled.
- Holding it horizontally placed on a cutting board, slice it as evenly as possible into ½ inch thick slices.
- Place sliced raw banana in a bowl of cold water to avoid discolouring
Making Raw banana fry
- Heat oil or cooking spray in a wide frying pan. Place the raw banana slices carefully allowing all of the bottoms to touch the pan. The pan should not be crowded else the pieces will break as they get cooked. Cook for 5 min on low flame.
- Carefully flip and cook on another side for further 5 minutes. Repeat until both sides are roasted until golden.
- Add a pinch of salt, turmeric powder and curry leaves.Roast on low flame for 2 minutes.
- Add remaining spices powders, red chilli, cumin and coriander. Mix well.
- Roast further on low flame for a further 5 to 7 minutes, the longer they are roasted the crispier they turn.
- Serve hot with rice or as a side with soups or stews.
Notes
- Use firm green unripe bananas to retain the shape. Soaking in cold water avoids discolouration and also drains excess starch from the bananas.
- Using a wide pan is a must as it helps cooking without breaking the pieces and also gives nice crispy bottoms.
- Be careful while flipping the slices as they tend to break easily. But tastes great regardless of the shape.
- Roasting on low flame ensures even cooking and crisp banana fry.
- Nutritional value is approximate and per serving
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