Achinga & Raw Banana Stir-Fry Recipe – Kerala Style Vegetable Dish

Last Updated on 6 months ago by Neha Deshmukh

Achinga & Raw Banana Stir-Fry Recipe – Kerala Style Vegetable Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Achinga (string beans) and Raw Banana Stir-Fry, Kerala style. This dish is a staple in many Kerala homes, and it’s one I grew up with. It’s simple, flavorful, and a wonderful way to enjoy fresh vegetables. I first made this on my own when I moved away from home, and it instantly transported me back to my grandmother’s kitchen!

Why You’ll Love This Recipe

This stir-fry is more than just a quick weeknight meal. It’s a celebration of Kerala’s vibrant flavors. It’s healthy, packed with nutrients, and incredibly satisfying. Plus, it comes together in under 30 minutes – perfect when you’re craving something delicious but don’t have a lot of time.

Ingredients

Here’s what you’ll need to make this Kerala-style stir-fry:

• 250-300g Achinga (string beans)
• 2 medium raw bananas
• 1/3 cup coconut bits
• 1/2 tsp + 1/2 tsp turmeric powder
• Salt to taste
• 10-15 pearl onions
• 1 tsp chopped garlic
• 2-3 dried red chilies
• 1/4 tsp whole black pepper
• 1/2 tsp chili powder
• 1/2 tsp pepper powder
• Coconut oil for cooking
• Curry leaves

Ingredient Notes

Let’s talk about the ingredients – getting these right makes all the difference!

Achinga (String Beans): Understanding Varieties & Freshness

Achinga, or string beans, are the star of the show. Look for vibrant green beans that are firm and snap easily. There are different varieties available, but any fresh string bean will work beautifully.

Raw Bananas: Choosing the Right Ripeness

You want raw bananas that are completely green. They should be firm to the touch. These aren’t the bananas you’d eat as a snack! The starchiness is what gives this dish its lovely texture.

Coconut: Fresh vs. Dried – A Kerala Kitchen Staple

Traditionally, fresh coconut is used, and it adds an incredible sweetness. However, dried coconut bits work wonderfully too, and are much more convenient. I often use dried coconut when I’m short on time.

Spices: The Significance of Turmeric, Chili & Pepper in Kerala Cuisine

Kerala cuisine is all about the spices! Turmeric isn’t just for color; it has amazing health benefits. Chili powder and dried red chilies add that signature Kerala heat, and black pepper brings a lovely warmth.

Coconut Oil: The Heart of Kerala Cooking

Coconut oil is essential for authentic Kerala flavor. It adds a subtle sweetness and aroma that you just can’t replicate with other oils. Don’t skimp on this one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Dice the string beans into bite-sized pieces and cube the raw bananas.
2. In a pot, combine the diced string beans, raw banana cubes, coconut bits, 1/2 tsp turmeric powder, salt, and enough water to just cover the vegetables. Simmer over medium heat until the vegetables are tender but still slightly firm – about 10-15 minutes. The water should evaporate as they cook.
3. While the vegetables are simmering, let’s make the masala. Crush the pearl onions, garlic, dried red chilies, and black pepper into a coarse paste. A small mortar and pestle works great for this, or you can use a food processor.
4. Heat a generous amount of coconut oil in a pan over medium heat. Add the curry leaves and the crushed masala. Sauté for 3-4 minutes, until fragrant. This step is key – you want the spices to really bloom in the oil.
5. Now, mix in the remaining 1/2 tsp turmeric powder, chili powder, and pepper powder into the masala. Add 1 tablespoon of hot water to help blend the spices.
6. Finally, add the cooked vegetables to the pan with the spice mixture. Stir-fry for 2-3 minutes, ensuring everything is well coated and the flavors meld together beautifully.

And that’s it! Your Achinga and Raw Banana Stir-Fry is ready to enjoy.

Expert Tips

• Don’t overcook the vegetables! You want them to have a little bit of bite.
• Adjust the amount of chili powder and dried red chilies to your liking.
• Using good quality coconut oil really makes a difference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce the amount of chili powder and dried red chilies. For a spicier kick, add a few more! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This stir-fry is often served as part of a traditional Kerala Onam or Vishu sadhya (feast).

Serving Suggestions

This stir-fry is delicious on its own, or served with a side of rice or roti. It also pairs well with a simple dal or yogurt.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Achinga and where can I find it?

Achinga is the Malayalam name for string beans. You can usually find them at Indian grocery stores or Asian markets.

Can I use frozen string beans in this recipe?

While fresh is best, you can use frozen string beans in a pinch. Just make sure to thaw them completely and pat them dry before cooking.

What type of raw bananas are best for this stir-fry?

Any completely green, unripe banana will work. Look for varieties that are firm and starchy.

Can I adjust the amount of dried red chilies to control the heat?

Absolutely! Start with fewer chilies and add more to taste. Remember, you can always add more heat, but you can’t take it away!

How can I make this dish ahead of time?

You can prep the vegetables and make the masala paste ahead of time. Store them separately in the refrigerator and combine them when you’re ready to cook.

Is coconut oil essential for authentic flavor?

While you can use another oil, coconut oil really does add a unique and authentic flavor to this dish. It’s worth it!

What are some good accompaniments to serve with this stir-fry?

Rice, roti, dal, yogurt, or even a simple papadum are all great accompaniments.