Potatoes, please step aside – Now, the stage is taken by something that’s more delicious and a healthier option. The contender in question is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium, Manganese, and a very good source of Vitamin B6.
What am I talking about? Raw Bananas… I love them. I always steam them and use the inner pulp to make a stir fry. This time around I tried something different. I cooked the raw bananas on a gas flame and roasted the inner pulp with a touch of coriander seeds and notched the heat with red chillies. Makes a wonderful starter with hot chilli sauce.
Roasted Raw Bananas
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Roasted raw bananas are a delicious and healthy alternative to potatoes, featuring charred skins and a spicy, aromatic filling.
Ingredients
- 2 raw bananas
- A few curry leaves
- 1 small onion, sliced
- 1 tsp mustard seeds
- Oil for frying
- 2 tbsp coriander seeds
- Salt to taste
- A dash of asafoetida powder
- 3-4 dry red chillies (use more for extra spice)
Instructions
- Place the raw bananas directly on a medium flame. Cook until the outer skin is completely charred and the inner portion is soft, about 10-15 minutes.
- Remove the bananas from the flame and allow them to cool. Once cooled, peel off the charred skin and mash the inner pulp.
- In a pan, heat some oil over medium heat. Add mustard seeds and let them splutter.
- Add sliced onions and curry leaves to the pan. Sauté until the onions are soft and translucent, about 5 minutes.
- Add coriander seeds, dry red chillies, and a dash of asafoetida powder. Stir well and roast for another 2-3 minutes until fragrant.
- Add the mashed banana pulp to the pan. Mix well and cook for another 5 minutes, allowing the flavors to meld. Season with salt to taste.
- Serve hot as a starter, optionally with hot chilli sauce.
Notes
Roasted raw bananas make a wonderful starter when served with hot chilli sauce. For extra spice, increase the number of dry red chillies. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 14
- Sodium: 150
- Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 2
- Cholesterol: 0
Are these unripe bananas, or plantains?
This is so simple and yet looks so delicious. I will try making this as soon as I can lay my hands on raw bananas
Looks fantastic!
If you don’t have a gas stove, you could use an outdoor grill or a cast iron grill pan pre-heated over medium (electric) heat.
Alternative will be to cook it in a normal oven till the inner pulp/portion is soft to touch. You can also steam the bananas and peel off the skin. The problem with steaming is- if you overdo it, the inner portion will become too mushy for a stir fry.
Thank you for sharing this recipe, it sounds delicious! Do you have any suggestion how to prepare this dish if you don’t have a gas oven?