Many Indian homes refer to the raw banana curry as "Kela Sabzi". This is a taste bud-tickling dish that showcases the versatility of raw bananas. The vegetarian curry is enjoyed for its flavour profile as much as it is cooked for its nutritional benefits, hence a staple in many regional cuisines of India. Try this easy raw banana curry recipe tonight. Preparing involves taking firm, hard, not yet ripe bananas and peeling and cutting them into nice-sized pieces. The raw banana has a starchy texture that holds well in cooking and absorbs flavours very perfectly. Normally, a curry begins with a base of saut ed onions, garlic, and ginger. That aromatic foundation is typically what gets the whole thing going. To develop its flavour, the dish is seasoned with all sorts of spices, such as turmeric, cumin, and coriander, while the green chilies contribute just a hint of pungency. Chopped bananas can be added to the pot and simmered until tender in the soft heat. This simple recipe of raw banana curry is perfect for lunch. There may be a need to add a splash of coconut milk or a dollop of yoghurt for creaminess if catering to coastal areas. Raw Banana Curry is usually decorated with fresh coriander leaves bursting with colours and freshness. It is so flavourful steamed with rice, chapatis, and parathas that it can be added to anything. Apart from defining the very simple yet bold flavours in Indian cuisine, this dish also offers a very healthy option full of potassium and fiber content. Be it on a regular day or special occasions, Raw Banana Curry is something very comforting for everyone - children and adults alike.

• 1 raw banana
• 1 onion
• 1/4 tsp turmeric
• Salt
• 1 tbsp coconut oil
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• 1 sprig curry leaves
• 2 tbsp coconut
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 1/2 tsp cumin seeds
• 2 red chilli
• 2 garlic

• This dish is called "Vazhakkai Curry." Raw bananas are used in making these yummy dishes, making them highly versatile. An easy recipe combined with wholesome nutrition, unripe plantains in a hearty curry can be a great addition to your meal list.
• Unripe banana, when combined with spices and coconut, provides an amazing flavour, thus enhancing the comforting and satisfying nature of the dish. Here's how to make this delicious curry.
• You will require one large raw banana, also known as unripe plantain peel extremely carefully and cut it into little pieces. Set aside for now.
• Raw bananas have a good crunch in them and a slightly starchy taste that works perfectly in savoury dishes. Next comes 1 onion. Peel the onion, and slice it thinly. The onion is going to bring sweetness and depth to the curry.
• Heat 1 teaspoon of coconut oil in a pan over medium heat. Upon heating, add the sliced onions. Allow them to get translucent and start browning.
• The caramelizing of the onions will reveal their natural sweetness, which will make their earthiness elevated with the raw bananas. Upon the onions being done, add ¼ teaspoon of turmeric powder along with salt to taste and stir well the flavours.
• Now's the time to temper the spices. In another small frying pan, heat 1 Tbsp of oil over a medium flame. Let half a Tsp of mustard seeds into it, and let them splutter.
• The splutter of the mustard seeds is so delicious. Then, put in 1 Tsp of urad dal, and fry till it turns brown. It adds a nutty flavour and texture to the curry. Toss in a sprig of curry leaves, which will infuse the oil with an aromatic scent.
• Prepare the spice paste while the tempering is in process. Grind into the blender coconut 2 tablespoons and coriander seeds 1 tablespoon with black peppercorns 1 teaspoon and cumin seeds 1/2 teaspoon; add to it 2 red chilies and 2 garlic cloves and grind with a little water to get into a smooth paste. The spice paste is the heart of any curry. It adds depth and complexity to the overall flavour profile.
• Let the tempering set, then add it to the pan of saut ed onions. Add the chopped raw banana pieces; mix them up well and cook for some seconds. Then add the fresh spice paste to the pan while mixing them properly with the bananas. colours and flavours will start kicking in your kitchen for the delicious food that awaits.
• Pour in enough water to cover the bananas. This will cook them while absorbing the flavours of the spices. Keep the pan covered with a lid and let it simmer on low heat for about 10-15 minutes or until bananas feel soft but not mushy. Stir sometimes so they don't stick and are cooked evenly.
• Between times check on the tenderization of the banana pieces, check on the seasoning, and add a bit of salt if you feel the need to do so.
• The curry needs to have a well-balanced composition as the heat from the red chilies is to perfect the warmth the spices offer complemented by the sweetness of the onions with its creaminess in coconut.
• Now, remove the raw banana curry from the flame and let it sit for a few minutes before serving. It allows the flavours to bond in a way that would otherwise not harmonize as well. Serve hot, garnished with fresh coriander leaves if you want.
• Raw banana curry goes well with steamed rice, chapati, or as a side course of a wide variety of dishes. It is quite comforting and wholesome because of the rich spice, coconut, and firm texture that the bananas provide. It meets your taste buds and gives you the nutrients that you need, so it is perfect for any occasion.
• In summary, recipe of raw banana curry is an appetizing and healthy dish that reveals the unique flavour of unripened plantains.
• It's easy to prepare and tastes so delightful that it is bound to be one of your favourite dishes to make and enjoy. Enjoy this wholesome raw banana curry as a reminder that the simple things in life are indeed the best: home-cooked meals!