Aratikaya Chips Curry | Raw Banana Chips Curry | Kache Kela Ki Curry

Introduction

Raw banana chips curry, also known as Aratikaya chips curry or Kache Kela ki curry, is a quick and easy side dish that pairs wonderfully with dal curries, curd rice, and steamed rice. This crispy, flavorful curry brings together the delightful texture of raw banana slices and the rich flavors of traditional Indian tempering. Let?s explore the step-by-step process to make this delicious curry at home.

Preparation time: 10 minutes
Cooking time: 10 minutes
Main ingredient: Raw banana
Serves: 2-3
Course: Main

Quick Navigation:

• Ingredients
• For Taalimpu (Tempering)
• Procedure
• Step 1: Slice the Banana
• Step 2: Fry the Banana Slices
• Step 3: Prepare the Tempering (Taalimpu)
• Step 4: Add Red Chilly Powder
• Step 5: Combine the Banana Slices
• Final Step: Turn Off the Flame
• Serving Suggestions

Ingredients

Raw banana: 1 or 2

Onion slices: 1 medium

Sliced green chillies: 2 or 3

Curry leaves: A few

Turmeric powder: 1/4 tbsp

Salt: As per taste

Red chilly powder: 1 tbsp

Oil: 2-3 tbsp

For Taalimpu (Tempering)

Tempering ingredients that add flavor and texture to the dish:

Bengal gram: 1 tbsp, black gram: 1/2 tbsp, dry red chilly: 1, mustard seeds: 1/2 tbsp, cumin seeds: 1/2 tbsp

Procedure

Step 1: Slice the Banana

Cut the raw banana into thin slices. These slices will form the base of the curry, giving it a crispy texture after frying.

Step 2: Fry the Banana Slices

Sprinkle a little salt over the banana slices. Preheat 2-3 tbsp oil in a frying pan. Add the banana slices to the pan and fry them on medium flame. Close the pan for a minute to let the slices cook evenly.

Flip the slices over and sauté for another minute to ensure both sides turn crispy and golden.

Next, add turmeric powder and sauté for another minute, allowing the turmeric to coat the banana slices evenly.

Once done, keep the fried banana slices aside.

Step 3: Prepare the Tempering (Taalimpu)

In a separate pan, preheat 1-2 tbsp of oil. Add the tempering spices one by one, starting with Bengal gram, black gram, dry red chilly, mustard seeds, and cumin seeds. Keep the flame on medium while stirring the spices to release their flavors.

Once the mustard seeds begin to crackle, add the sliced onions, curry leaves, green chillies, and salt. Sauté for a minute until the onions turn slightly golden.

Step 4: Add Red Chilly Powder

Sprinkle the red chilly powder into the pan and sauté for another minute to bring out its heat and flavor.

Step 5: Combine the Banana Slices

Now add the fried banana slices back into the pan with the tempering. Sauté for 1-2 minutes, ensuring the banana slices are coated evenly with the spices and flavors.

Q) How do you peel a raw banana without the starch getting stuck to your hands or peeler?
Apply oil to your hands before peeling the raw banana. This will prevent the starch from sticking, making cleanup easier. You can also clean the peeler with boiled water to remove any residue.

Q) What is the primary difference between raw banana and ripe banana?
The starch in raw bananas transforms into sugars as they ripen, which is why ripe bananas taste much sweeter.

Q) Are raw bananas useful for weight loss?
Raw bananas contain resistant starch, which is harder to digest and helps you feel fuller for longer. This, along with their low glycemic index, makes raw bananas a good option for those looking to manage their weight.

Final Step: Turn Off the Flame

Your yummy raw banana curry is now ready! Turn off the flame and serve hot.

Serving Suggestions

This curry tastes great with steamed rice, or you can pair it with other dishes like tomato pappu, palakura pappu, or mudda pappu. It's also a perfect side for curd rice.