Chettinad Enna vazhakkai perattal (Raw banana fry):

Enna vazhakkai is our traditional dish, this wonderful recipe was learnt from our ancestors. In south Indian feast, dishes made out of kathirikkai (brinjal) and vazhakkai (raw banana) plays an auspicious role.In such case, our choice goes to yummy enna vazhakkai as a special treat.This colourful and scrumptious side dish enhances our desire to eat, very less effort and time is used to prepare is another speciality of this dish.

Nutritional fact says-Energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Why this Originals s called as Enna Vazhakkai?

In this dish we use oil liberally.

Recipe:

Peel and cut raw banana for 1/2 inch thick.

Marinate vazhakkai with chilli powder, salt and ginger garlic paste.

Shallow fry, such that outer layer is crispy and inner as soft (approximately for 3 minutes).

Drain oil completely,keep it ready to season it.

Heat wok with a teaspoon of oil, season it with fennel seeds and cumin seeds.

Add chopped onion and curry leaves saute till onion cooks golden yellow, add finely chopped tomato, cook until it gets mashed well to become paste (cook in low flame).

Add fried raw banana stir well for 3 more minutes to get mixed and roasted.

New version :

Raw Banan-2 nos

Chilli powder or paste 1 tsp

Garam masala- 2 pinches or add cinnamon on seasoning

Tomato finely chopped (I have used both as paste)-1 small or 1 tsp (optional)

Salt-1/2 tsp

Turmeric powder-1/4 tsp

Ginger garlic paste-3/4 tsp

Onion-1 small, cut lengthwise

To temper:

Oil-1 tbsp

Fennel seed-1/2 tsp

Cumin seeds-1/4 tsp

Urad dal-1/2 tsp

Curry leaves

Method to prepare:

Peel and cut raw banana to 1/4 inch thickness,drop it in to the water.

Drain water completely transfer to a wide bowl, mix well with chilli powder or paste, salt, ginger garlic paste, and turmeric powder.

Heat pan with 1 tbsp of oil, season with above mentioned “To temper” ingredients, add curry leaves.

Add chopped onion saute for a while, add marinated Vazhakkai saute well.

Cook in medium flame till it gets cooked, add tomato, gradually bring it to low flame, cook by stirring occasionally such that outer layer as roasted and inner as soft.