Raw banana stir fry

Unripe green plantains are the raw nendrakkazha. They cannot be eaten raw, they have to be cooked. We do so after trimming the edges and scraping off the skin with a peeler. The remarkably easy South Indian dish made out of it is called vazhakka mezhukkupuratti in malayalam (I know, quite a tongue twister!).

The incredibly simple contents of the stir fry are...

Raw banana - 2, big

Turmeric powder - a pinch

Chili powder - 1 tsp

Salt - 1/4 tsp

Water - 1/2 cup

Coconut oil - for shallow frying

Mom's uncomplicated modus operandi is..

Peel the outer skin of the bananas. Chop them into small, but long (about 1/2 inch) pieces. Wash them properly and transfer into a cooking vessel. Add spices, salt and water. Cover. Cook until water is absorbed completely and the banana becomes soft. 

Heat a flat saucepan. Add oil. Tilt the saucepan so that the oil spreads to all corners. Add the cooked banana and shallow fry. Stir in between. Fry until they become crisp.