Raw Banana Recipe – Authentic Indian Potato-Free Side Dish

Last Updated on 2 months by Neha Deshmukh

Raw Banana Recipe – Authentic Indian Potato-Free Side Dish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a simple yet incredibly flavorful raw banana dish. It’s a fantastic alternative to potato-based sides, and honestly, once you try it, you might just forget about potatoes! This recipe is comfort food at its finest, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This raw banana recipe is more than just a side dish; it’s a little slice of Indian home cooking. It’s quick to make, uses easily available ingredients, and is wonderfully versatile. Plus, it’s a great way to introduce a different vegetable into your rotation. If you’re looking for a potato-free option that doesn’t compromise on taste, this is it.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 medium size raw banana
• Pinch of salt (about 1/4 tsp)
• 2 tsp water
• 3 tsp oil
• 1 tsp mustard seeds
• Pinch of asafoetida (hing)
• Few curry leaves (around 8-10)
• 1 inch ginger, grated
• 1 green chilli, chopped
• ½ onion, finely chopped (about 80-100g)
• 1 cup curd (approx. 240ml) – I prefer full-fat for the best flavor!
• 2 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients for a sec! Raw bananas, also known as kach kele, are a wonderful source of fiber and have a slightly starchy, almost potato-like texture when cooked.

• Raw Banana: You can find these at most Indian grocery stores. They’re firm and green, unlike the ripe yellow bananas we usually eat.
• Tempering (Tadka): The mustard seeds, asafoetida, and curry leaves are the heart of the tempering. This is where the magic happens! Different regions in India have slightly different tempering styles – some add cumin seeds, others a pinch of turmeric. Feel free to experiment!
• Curd (Yogurt): Fresh, slightly tangy curd is key here. It adds a lovely creaminess and balances the spice. If you can, avoid using super-sour curd.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the raw banana with a pinch of salt and 2 teaspoons of water in a cooker for 3 whistles until it’s beautifully tender. This usually takes about 8-10 minutes once the pressure builds.
2. Once cooled enough to handle, peel the cooked banana and mash it while it’s still warm. Don’t worry about a few lumps – a little texture is nice! Set it aside to cool completely.
3. Now for the fun part – the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
4. Once the mustard seeds pop, add the asafoetida and curry leaves. Let them sizzle for a few seconds.
5. Add the grated ginger, chopped green chilli, and finely chopped onion. Sauté until the onions turn golden brown and fragrant.
6. Pour this lovely tempering over the mashed banana and mix well.
7. Finally, once the mixture has cooled down a bit, gently fold in the fresh curd and chopped coriander leaves. Combine everything thoroughly.

And that’s it! Seriously, it’s that easy.

Expert Tips

• Don’t overcook the banana! You want it tender, but not mushy.
• Letting the tempering cool slightly before adding it to the curd prevents the curd from splitting.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: Swap the curd for a plant-based yogurt – cashew or soy yogurt work really well.
• Spice Level: If you like things a little spicier, add another green chilli or a pinch of red chilli powder. My friend, Priya, always adds a dash of cayenne!
• Festival Adaptations: This dish is often made during fasting days (vrat) in some parts of India, especially when potatoes are avoided. Just ensure all ingredients are vrat-friendly.

Serving Suggestions

This raw banana side dish is incredibly versatile. It’s fantastic with:

• Steaming hot rice and a simple dal.
• Chapati or roti for a complete Indian meal.
• Even as a side with your favorite Indian curries.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavor might develop even more overnight!

FAQs

Let’s answer some common questions:

• Is raw banana the same as plantain? Not quite! Plantains are starchier and less sweet than raw bananas. While you can use plantains in this recipe, the flavor will be slightly different.
• Can I use a different type of oil for the tempering? Absolutely! Mustard oil is traditional, but you can use vegetable oil, sunflower oil, or even coconut oil.
• How do I know when the raw banana is cooked properly? It should be easily pierced with a fork, with no resistance.
• What if I don’t have asafoetida (hing)? It adds a unique flavor, but you can skip it if you don’t have it. A tiny pinch of turmeric can add a similar depth.
• Can this dish be made ahead of time? Yes, you can mash the banana and prepare the tempering ahead of time. Just combine them right before serving to keep the curd fresh.

Enjoy this recipe, and let me know what you think! I hope it becomes a new favorite in your kitchen.