Ingredients

• 4 Big Raw Bananas
• ¼ cup coconut
• 4 green chillies
• ½ cup coriander leaves
• ½ tsp. mustard seeds
• 2 to 3 red chillies
• ½ tsp turmeric powder
• 1 tsp. Salt or to taste
• Half lemon juice

Method

1. Peel the bananas and soak in water to prevent oxidation and turning black.
2. Cut the bananas into 2 inch pieces lengthwise. 
3. Cut each piece into half, halfway down the centre. 
4. Grind together coconut, green chillies and coriander leaves. 
5. Mix in salt, turmeric and lemon juice.
6. Stuff the paste into the bananas. 
7. Heat 1 tbsp. Oil or ghee and put in mustard seeds and red chillies. 
8. When the seeds stop popping, put in the bananas. 
9. Cover tightly and cook till bananas are done. 
10. Serve hot.

Ingredients

• 4 Raw Bananas
• ½ tsp ginger garlic paste
• 1 to 2 tbsp. Vinegar or Lemon juice, or to taste
• ½ tsp. turmeric powder
• 1 tsp. chilli powder or to taste
• 3 to 4 tbsp. rice flour
• 2 tbsp. corn flour
• Salt to taste
• ¼ cup curry leaves for garnish
• Oil for frying

Method

1. Peel the bananas and soak in water to prevent them turning black.
2. Slice the Bananas horizontally into thin slices. 
3. Mix the ginger garlic paste, chilli & turmeric powder, rice flour, corn flour, vinegar and salt and make a thick paste using as much water as required.
4. Mix the slices with the batter. 
5. Heat oil for deep frying, when hot reduce flame and fry in small batches till crisp and golden.
6. Drain on kitchen towel. 
7. Fry the curry leaves in the hot oil for a minute and remove.
8. Garnish the fried bananas with the curry leaves and serve as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, zucchini, bread fruit, potatoes, yam, mushrooms, etc.