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A simple and delicious Konkani stir-fry made with raw bananas, aromatic tempering, and fresh coconut. This comforting side dish comes together quickly and pairs perfectly with rice and dal.
For 4 servings
Prepare the Bananas: Peel the tough outer skin of the raw bananas using a peeler or knife. Chop them into ½-inch cubes. Immediately place the chopped cubes into a large bowl of water with a pinch of salt to prevent them from oxidizing and turning brown.
Prepare the Tempering (Tadka): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter (about 30 seconds). Add the urad dal and sauté for about 1 minute until it turns a light golden brown. Then, add the broken dried red chilies, slit green chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
Sauté the Bananas: Drain the banana cubes completely from the salted water and add them to the pan with the tempering. Add the turmeric powder and salt. Gently toss everything together to ensure the banana cubes are evenly coated with the spices.
Cook the Upkari: Sprinkle ¼ cup of water over the bananas. Cover the pan with a lid, reduce the heat to low-medium, and cook for 8-10 minutes. Stir gently once or twice in between to prevent sticking. The bananas are cooked when they are tender enough to be pierced with a fork but still retain their shape.
Garnish and Finish: Once the bananas are cooked, add the fresh grated coconut and the optional jaggery powder. Mix gently to combine and cook for one more minute to allow the flavors to meld. Turn off the heat.
Serve: If using, squeeze fresh lemon juice over the upkari just before serving. Give it a final mix and serve hot as a side dish with rice and dal, sambar, or rasam.
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A simple and delicious Konkani stir-fry made with raw bananas, aromatic tempering, and fresh coconut. This comforting side dish comes together quickly and pairs perfectly with rice and dal.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 181.72 calories per serving with 1.92g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1/2 teaspoon of sambar powder or rasam powder along with the turmeric for a different, spicier flavor profile.
For a more substantial and protein-rich dish, add 1/4 cup of cooked chana dal (Bengal gram) along with the bananas.
Instead of just grated coconut, finish the dish with a coarse paste made from 1/4 cup coconut, 1-2 dried red chilies, and 1/2 tsp cumin seeds, ground with a little water.
Raw bananas are an excellent source of resistant starch, which acts as a prebiotic. It feeds the beneficial bacteria in your gut, promoting a healthy digestive system and improving overall gut health.
The high fiber and resistant starch content in raw bananas have a low glycemic index. This helps in slowing down the absorption of sugar, preventing sharp spikes in blood sugar levels, making it a good choice for diabetics.
Bananas are famously rich in potassium, an essential mineral that plays a vital role in regulating blood pressure, maintaining fluid balance, and supporting proper heart and muscle function.
A single serving of Kele Upkari (approximately 1 cup) contains an estimated 160-180 calories. This can vary based on the amount of coconut oil and coconut used.
Yes, Kele Upkari is a healthy dish. Raw bananas are a great source of dietary fiber, resistant starch, and potassium. The use of coconut oil provides healthy fats, and the spices have various health benefits. It is naturally vegan and gluten-free.
No, this recipe specifically requires raw, green cooking bananas (plantains). Ripe yellow bananas are sweet and have a soft texture that will turn to mush when cooked, which is not suitable for this stir-fry.
The key is to work quickly. As soon as you peel and chop the bananas, you must immediately immerse them in a bowl of water. Adding a pinch of salt or a squeeze of lemon juice to the water is even more effective at preventing oxidation and browning.
Kele Upkari is a traditional Konkani side dish that pairs perfectly with steamed rice and a simple dal (like dalitoy), sambar, or rasam. It also complements chapatis or rotis.
You can store leftover Kele Upkari in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave before serving.