Vazhakka Thoran / Raw Banana Sauteed with coconut

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Being from the tropical zone it should not  surprise you that banana is an integral part of our cuisine.  Every part of a banana plant is used.  The flower, fruit and the inner stem is all consumed and the leaves on festive occasions are used to serve food in.  The leaf is sometimes also used to wrap the food in to add flavor.  I think it’s a practical way of life having banana plants in abundance.  The sautéed banana that’s being shared today is a common side dish for rice.  Like most of the thoran this is also made with the same ingredients.  The only differences probably being the  cooking time for the vegetable.  Once you understand how long to cook a particular vegetable without it getting overdone you can do thoran with a variety of vegetables.   I hope you enjoy todays recipe.   Have a nice weekend!

Ingredient:

Raw Banana – 3

Garlic – 1 clove

Coconut – ½ cup

Jeera – 1 tspn

Thai chilis – 3 – 4 nos  

Mustard - 1/4 tspn

Turmeric - 1/4 - 1/2 tspn

Method:

1. Cut the banana into small cubes

2. With about ½ cup water (very little water is required to cook the banana so make sure you do not add too much water) cook the banana with a little salt

3. Grind coarsely all the ingredients like coconut, garlic, jeera and green chillis

4. Heat 1-2 tbspn of coconut oil or oil of preference and splutter ¼ tspn of mustard, add curry leaves and then add the ground coconut sauté to dry up water if any and then add the cooked banana and stir in

Notes: Serve with rice and sambar

Plaintains are more starchier and pieces tend to stick together when making this preparation.  Regular raw bananas are better.

Contributor: Sunitha