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 Top 10 Raw Banana Recipes

  Last Updated : Oct 26,2018

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Top 10 Raw Banana Recipes

Raw banana is used in popular South Indian recipes, especially Kerala recipes, like Avial and Upperi that are prepared on special occasions and festivals like Onam. Being easily available and quick-cooking, it is also used regularly as part of everyday cooking.

Having a neutral flavour like potatoes, it also fits effortlessly into mixed vegetable preparations like Oondhiya and South Style Mixed Veg Curry.

It is an essential ingredient in the Jain adaption of dishes like Vada Pav and Pav Bhaji. You can also make zesty kebabs and bhajiyas with raw bananas!

Here are some of the most popular recipes on our website that use raw bananas. For many more tasty options, head to our website.

Handling Raw Bananas

While peeling and chopping the raw bananas, you may want to grease your palm and fingers, especially the finger nails with a little oil because some raw bananas tend to have slightly sticky goo that discolours your skin and nails. However, even if you do end up with sticky and grey coloured hands, don’t worry, just apply a little oil and wash it off with soap. Your hands will be sparkling clean again!

If you want the raw banana cubes to retain their shape in the curry, then it’s better to cook the raw bananas with the peel on. Then remove the peel, let it cook and then cut. Otherwise, you can just peel and chop the raw bananas and add them with the other veggies while cooking. Remember they cook very fast.

Although raw banana has a bland taste, it has a characteristic aroma that adds value to any dish. Plus, it also absorbs flavours well. This makes it a very useful ingredient for several curries, snacks and starters. You are sure to enjoy your culinary experiments with the raw banana – and we will stand by you with loads of tasty recipes!

Top 10 Indian Raw Banana Recipes

  Top 10 Indian Raw Banana Recipes
1. Avial
2. Oondhiya
3. Upperi
4. Jain Vada Pav
5. Kai Kutan
6. Raw Banana Fritters
7. Chana Dal Seekh Kebab
8. South Style Mixed Veg Curry
9. Jain Pav Bhaji
10. Panchras Dal

top 10 raw banana recipes

 by Tarla Dalal
Avial is a dish that originated in kerala, but gained an equal fanfare in tamilnadu as well. Rare is the wedding or festive menu that does not include avial! the key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully!
undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive. Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to. Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart! Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.
This is an awe-inspiring snack from the traditional cuisine of Kerala. Crunchy, deep-fried raw banana roundels are bathed in jaggery syrup and coated with powdered sugar to make a crisp and sweet snack with a rustic, traditional taste. The coating of powdered sugar enhances the mouth-feel of the Upperi and gives it an appetizing appearance while spices like cardamom and dry ginger give it a wonderful aroma and taste. When you add the powdered sugar, it might be a little difficult to mix because the syrup starts solidifying, but still make a good effort and mix it well with a spoon. Once it starts cooling down, you can separate the pieces and coat each piece with your hands. After it cools down completely, store it in an airtight container. Upperi has a long shelf life. Other variants of banana crisp recipes that you may like - Yellow Banana Chips and Banana Pepper Wafers .
 by Tarla Dalal
Mumbai’s very own burger, now made in Jain style! Vada Pav is part and parcel of Mumbai’s culture, a signature dish on its street food scene. While it usually uses potatoes, onions, ginger and other ingredients not used by Jains, this version substitutes potatoes with raw bananas. With flavour enhancers like green chillies and lemon juice, this Jain Vada Pav tastes just as awesome as the original, and you will not find anything amiss! Relish it in the typical Mumbai way, with deep-fried green chillies. You can also try other Jain-friendly recipes like Jain Pav Bhaji and Baked Layered Coconut Rice with Curry .
 by Tarla Dalal
A traditional preparation from Kerala where "kai" means plantain and 'kutan' means curry. Coconut, cumin seeds and ginger combined with curds to make this delicious plantain curry. Enjoy this traditional preparation with steamed rice .
 by Tarla Dalal
Lose yourself in the scrumptiousness of these yummy bhajias made of raw bananas. The Kela Bhajia is a fabulous tea-time snack , with the inimitable flavour of raw bananas coated with a batter of besan flavoured with asafoetida and carom seeds. These Raw Banana Fritters must be served fresh, to enjoy the awesome crispness and the burst of flavour caused by carom seeds.
Perfect Chana Dal Seekh Kebabs, made with the ideal proportions of chana dal, raw banana and chopped cabbage, excitingly flavoured with mint, green chillies and spice powders, can be served as a starter or as an accompaniment to tea. What makes this recipe different from other kebab recipes is that the chana dal is neither soaked not cooked, but roasted and powdered before adding to the dough. This imparts a rich aroma and a luxuriant texture to the kebabs, which is sure to attract everybody.
 by Tarla Dalal
South Indian cuisine generally uses a lot of coconut. However, it is used in a balanced way with the required amount of spices, tamarind, etc. In this delicious South Style Mixed Veg Curry, a colourful assortment of veggies is cooked with a richly-textured paste of coconut, cumin seeds and green chillies. This spicy curry gets a tangy twist with the addition of tamarind pulp. In some ways, this is a variant of the popular South Indian dish called Avial, which uses thick curds instead of tamarind to perk up the curry.
 by Tarla Dalal
If you thought Pav Bhaji cannot be made without potatoes, then this recipe will be an eye-opener for you. Made with raw bananas and other vegetables spiced up with red chilli paste and pav bhaji masala, this delicious bhaji tastes as wonderful as the original, especially after you garnish it with lemon juice and coriander. Hand-in-hand with buttered and toasted pav, this Jain Pav Bhaji is so delectable, you will actually feel a mild pinch of sorry deep down your heart when the plate becomes empty!
 by Tarla Dalal
An ideal recipe for a traditional celebration at home. Toovar dal is pressure-cooked and blended with an assortment of vegetables: carrots, pumpkin, raw banana and brinjal and simmered with masalas, till every ingredient blends with another for a flavorful meal. This dal goes well with Parathas as well as Cooked Rice .
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Top 10 Raw Banana Recipes
 on 14 Apr 18 04:04 PM

Recipes with raw banana... never thought of this, But exciting...Tried Undhiyu & crispy upperi recipes last week... all family members liked them... especially my Abbujaan. Surely will try other recipes also.
| Hide Replies
Tarla Dalal    Hi Hamida, Thank you so much for your kind words. Happy to know you and your family like our recipes. Do try them at home and give us your feedback.
16 Apr 18 10:02 AM