​7 raw banana recipes from different states of India​

Raw bananas rarely get the spotlight. Overshadowed by their ripe, sweet cousins, they’re still an everyday essential in Indian kitchens. Starchy, hearty, and wonderfully adaptable, they slip easily into everyday cooking; whether fried crisp, stirred into a curry, or tossed into a simple sabzi. What makes them special is how each region gives them a distinct twist, turning the same humble ingredient into something entirely its own. Here are seven recipes from seven states that celebrate this versatility.

In Kerala, raw banana stir-fry is as homely as it gets. To make it, take about 2 raw bananas, then peel, dice, and cook them with 2 tablespoons of coconut oil, ½ teaspoon mustard seeds, a sprig of curry leaves, 2 dried red chillies, and ½ teaspoon turmeric. The pieces turn golden and slightly crisp, coated with coconut oil’s fragrance. Pair kaya with plain rice and sambar and you will wonder why you haven't tried this before.

Here, raw bananas are transformed into crisp, spiced slices. Slice 2 raw bananas into thin rounds, toss them with 1 teaspoon chilli powder, ½ teaspoon turmeric, ½ teaspoon coriander powder, and salt. Shallow fry the slices in 3 tablespoons oil until they turn crisp at the edges. An important step to remember here is to keep the heat medium so the bananas cook through without burning. Served with rasam rice, this dish is pure comfort.

In Bengal, raw bananas often find their way into soft koftas that are then simmered in a gently spiced curry. The base is simple, boil a couple of raw bananas with potatoes, mash them together, and season with ginger, chilli powder, turmeric, and a little besan to bind. Roll into balls and fry until golden. For the curry, cook down onions, ginger-garlic paste, and tomatoes with cumin and garam masala. Slip the koftas in just before serving, so they stay soft but hold their shape, ready to soak up all that rich gravy.

In UP households, raw banana sabzi is a simple yet filling side. Two raw bananas are cubed and sautéed with 1 tablespoon ghee, ½ teaspoon cumin seeds, 1 chopped green chili, ½ teaspoon turmeric, and ½ teaspoon coriander powder. Add a splash of water so the bananas soften but don’t lose their bite. Finished with fresh coriander, it’s best eaten with hot pooris.

Maharashtra adds a punch to raw bananas with the fiery thecha. Boil 2 raw bananas, peel and mash them, then mix with a tempering of 2 teaspoons crushed green chillies, 2 cloves garlic, 1 tablespoon roasted peanuts, and 2 teaspoons oil. To make it well, don’t over-mash - the coarse texture is what makes it rustic and delicious. It’s served as a side with bhakri.

In Assamese kitchens, banana stem and raw banana often appear together. For this stir-fry, slice 2 raw bananas thinly and cook them with 1 tablespoon mustard oil, ½ teaspoon mustard seeds, ½ teaspoon turmeric, and a green chilli. A small portion of banana stem can be added for crunch. Cook just until the pieces are tender but not mushy. Paired with rice and dal, it’s light yet satisfying.

Gujarat gives raw bananas a twist with muthia-style dumplings in a curry. Boil 2 raw bananas, mash them, and mix with 2 tablespoons chickpea flour, ½ teaspoon chilli powder, ½ teaspoon turmeric, and a pinch of sugar. Shape into small dumplings, steam them, then add to a curry made with onion, tomato, and a light tempering. The sweet-spicy balance makes it distinctively Gujarati.