Loading...
A classic Andhra-style stir-fry featuring tender raw banana pieces cooked until crisp and tossed with a fragrant, spicy coconut-garlic powder. It’s a simple, comforting side dish that pairs wonderfully with sambar and rice.
For 4 servings
Prepare the Bananas (5 minutes)
Prepare the Spice Powder (2 minutes)
Temper the Spices (Tadka) (3 minutes)
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A classic Andhra-style stir-fry featuring tender raw banana pieces cooked until crisp and tossed with a fragrant, spicy coconut-garlic powder. It’s a simple, comforting side dish that pairs wonderfully with sambar and rice.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 270.24 calories per serving with 2.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Bananas (18 minutes)
Finish and Serve (2 minutes)
Add 1 teaspoon of sambar powder or vangi bath powder along with the coconut spice mix for a different flavor profile.
For extra crunch, add 2 tablespoons of roasted peanuts or cashews along with the spice powder at the end.
This recipe can be adapted for other vegetables like potatoes (aloo vepudu), elephant foot yam (kanda gadda vepudu), or even bitter gourd.
Raw bananas are an excellent source of resistant starch, which functions like soluble fiber. It bypasses digestion and feeds the beneficial bacteria in your gut, promoting overall digestive health.
Potassium is a vital mineral and electrolyte that helps maintain healthy blood pressure, supports heart function, and regulates fluid balance in the body.
As a source of complex carbohydrates, raw bananas provide a steady release of energy, helping to keep you full and energized for longer without causing sharp spikes in blood sugar levels.
Immediately after chopping, immerse the raw banana pieces in a bowl of water mixed with a pinch of turmeric powder or a teaspoon of salt. This prevents oxidation and discoloration.
It is moderately healthy. Raw bananas are a great source of fiber, resistant starch, and potassium. However, the dish is shallow-fried in oil, which increases its calorie content. Enjoy it in moderation as part of a balanced meal.
One serving of Aratikaya Vepudu contains approximately 210-240 calories, primarily from the raw bananas, oil, and coconut. The exact count can vary based on the size of the bananas and the amount of oil used.
Yes, you can use fresh grated coconut. However, the texture will be softer. For a better result, dry roast the fresh coconut in a pan for a few minutes until it's lightly golden and fragrant before grinding it with garlic and chilli powder.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The dish will lose its crispiness upon refrigeration. To reheat, warm it in a pan over low heat to help regain some of the texture.
Yes. Toss the banana pieces with 1 tablespoon of oil, salt, and turmeric. Air fry at 180°C (350°F) for 12-15 minutes, shaking halfway, until crispy. Prepare the tempering and spice powder separately, then toss everything together in a pan for the final minute.