Name: Jain Chettinad Raw Banana Pepper Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Raw Banana, peeled and sliced into medium-thick circular rounds or half-moons; 2 tsp Ground Black Pepper, freshly and coarsely ground for authentic Chettinad heat; 1½ tsp Fennel Powder, provides a distinct sweet-anise aroma; ½ tsp Ground Turmeric; 20 Curry Leaves, fresh, kept whole; 1 tsp Salt, to taste; 3 tbsp Coconut Oil, essential for South Indian flavor

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: High

Add to your week

Ingredients

300 gRaw Bananapeeled and sliced into medium-thick circular rounds or half-moons
2 tspGround Black Pepperfreshly and coarsely ground for authentic Chettinad heat
1½ tspFennel Powderprovides a distinct sweet-anise aroma
½ tspGround Turmeric
20Curry Leavesfresh, kept whole
1 tspSaltto taste
3 tbspCoconut Oilessential for South Indian flavor

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Place the peeled and sliced raw banana pieces in a bowl of water to prevent oxidation (turning black) while you prepare.
Drain the pieces completely and pat them dry with a clean kitchen towel. Moisture will prevent them from becoming crispy.
In a mixing bowl, toss the dry raw banana slices with turmeric powder, half of the salt, and 1 tablespoon of coconut oil until evenly coated.
Heat the remaining coconut oil in a wide, heavy-bottomed pan or skillet over medium heat.
Add the fresh curry leaves to the hot oil. Let them crackle and release their aroma for just a few seconds.
Add the coated raw banana slices to the pan in a single layer. Do not overcrowd.
Roast the slices slowly on medium-low heat for 5-6 minutes until the bottom side forms a golden crust.
5–6 min
Flip each slice individually using a spatula. Now, evenly sprinkle the coarse black pepper powder, fennel powder, and remaining salt over the roasting slices.
Continue to pan-roast for another 5-7 minutes, tossing occasionally, until the bananas are completely cooked through, fork-tender inside, and enveloped in a dark, highly spiced, crispy coating.
5–7 min
Turn off the heat and serve hot directly from the pan.

How to tell it's done

Firm, dry, and blistered on the outside, coated with a gritty, peppery spice mix, revealing a soft, starchy, and mild interior upon biting.

Nutrition

Per serving, from 2 servings.

Estimate: FairA few trace ingredients are left out.

423kcal

Where the calories come from

Protein2.4 g2%
Carbohydrate57.8 g54%
Fat20.6 g44%

Sugars: 3.5 g
Saturated fat: 17.1 g
Fibre: 4.7 g
Sodium: 1169 mg
Potassium: 718 mg
Calcium: 33 mg
Iron: 2.1 mg

Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Using freshly crushed black peppercorns rather than pre-ground powder makes a monumental difference in this dish. It provides sharp, aromatic bursts of heat without muddying the flavor.

What to serve it with

A fiery, comforting starter that aligns perfectly with Jain dietary rules. Serve hot as an appetizer or pair it alongside a bowl of mild Dal Khichdi.

Fish Koliwada

Fish koliwada coats fish in a red gram flour batter, the Mumbai fishing-village version of a fry.

55 minpescatarian

Gobi 65

Gobi 65 gives cauliflower the fried, chilli-red treatment of the chicken original.

50 minvegan

Gobi Manchurian (Dry)

Gobi manchurian batters cauliflower and tosses it in a dry Indo-Chinese sauce.

55 minvegan

Gujarati Crispy Patra Bites

Patra bites slice steamed colocasia leaf rolls and crisp them, sweet and sour at once.

1 hr 5 minvegan

Guntur Kodi Vepudu (Andhra Spicy Chicken Fry)

Guntur kodi vepudu fries chicken with a large amount of dried Guntur chilli, hot even by Andhra standards.

1 hr 40 minnon vegetarian

Hara Bhara Kabab

Hara bhara kabab binds spinach, peas and potato into green patties and shallow-fries them.

1 hr 35 minvegetarian