andhraEasyveganvegetariangluten freedairy free

Aratikaya Fry

Name: Aratikaya Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g raw banana (peeled and cut into small cubes); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp urad dal; 1 tsp chana dal; 2 pcs dried red chili (broken); 10 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 2 cup water (for parboiling)

RATING

4.4/5(87)

TASTE SCORE

7/10

A simple Andhra-style raw banana stir-fry with a crisp edge, soft center, and warm spices. It cooks quickly and pairs really well with plain rice, rasam, or dal for an easy everyday meal.

PREP

15m

COOK

20m

SERVES

1 KATORI

189 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Peel and cut the raw banana.
Peel the raw banana and cut it into small even cubes so they cook at the same rate.
boil · ~8 min
Parboil the raw banana.
1.Bring water to a boil in a pan.
2.Add the raw banana, turmeric powder, and half of the salt.
3.Cook for 5 to 6 minutes until just tender but not mushy.
4.Drain the water well and keep the pieces aside.
TIPDo not overcook the banana or it will break while frying.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, urad dal, chana dal, dried red chili, and curry leaves.
4.Cook until the dals turn light golden and fragrant.
TIPUse a wide pan so the banana pieces fry in a single layer and turn crisp more easily.
fry · ~10 min
Fry the raw banana with spices.
1.Add the drained raw banana cubes to the pan and mix gently.
2.Sprinkle in red chili powder, coriander powder, and the remaining salt.
3.Cook on medium heat, turning every 2 minutes, until the edges look crisp and lightly golden.
4.Keep frying for 8 to 10 minutes without mashing the pieces.
serve
Serve the aratikaya fry hot.
Serve hot as a side with rice, rasam, sambar, or plain dal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the raw banana into small, even cubes so the pieces parboil and crisp up at the same speed.
2
Drain the parboiled banana very well and let it steam-dry for a minute before frying to avoid soggy edges.
3
Use a wide pan and keep the cubes in a mostly single layer for better browning and less breakage.
4
Wait until the mustard seeds fully splutter before adding the dals, or the tempering can taste flat.
5
Fry on medium heat and turn gently every couple of minutes; frequent stirring can mash the banana.
6
Stop parboiling when the cubes are just tender enough to pierce, since they will cook further in the pan.
7
Leftovers reheat best in a skillet, not the microwave, if you want to bring back the crisp edges.