Ingredients:
Green banana/ katcha kela/ vaazhakkai - 2 medium sized (for 2 people)
oil - 1 table spoon
red chilli powder - 1 tea spoon
haldi and salt as required
For seasoning:
Udid dhal 1 tsp
Rai 1 tsp
heeng
curry leaves
Procedure:
Peal the banana.
Slice them as for chips but not as thin as that, but 2 to 3 mm thickness.
Need not soak in water, the cut pieces, they wont turn black as popularly believed.
But should cook as soon as you cut, hence cut only when you are about to cook.
On a hot kadai, add the oil, and as it heats up add the seasoning, see that the udid dhal turns golden and the rai breaks.
Then add the sliced banana and cook in medium flame. No need to toss much, or it will get broken. Let it roast slowly, half done and add the spices specified. Then let it roast for some more time.
When the banana slices are separate and roasted, you can take off from heat.
This is quick to cook and goes well with any kind of rice like sambar rice, rasam rice or curd rice.
This is basically a rice accompaniment.
Green banana/ katcha kela/ vaazhakkai - 2 medium sized (for 2 people)
oil - 1 table spoon
red chilli powder - 1 tea spoon
haldi and salt as required
For seasoning:
Udid dhal 1 tsp
Rai 1 tsp
heeng
curry leaves
Procedure:
Peal the banana.
Slice them as for chips but not as thin as that, but 2 to 3 mm thickness.
Need not soak in water, the cut pieces, they wont turn black as popularly believed.
On a hot kadai, add the oil, and as it heats up add the seasoning, see that the udid dhal turns golden and the rai breaks.
Then add the sliced banana and cook in medium flame. No need to toss much, or it will get broken. Let it roast slowly, half done and add the spices specified. Then let it roast for some more time.
When the banana slices are separate and roasted, you can take off from heat.
This is quick to cook and goes well with any kind of rice like sambar rice, rasam rice or curd rice.
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