The Banana Pepper Fry is one of the tasty dishes from the Kerala region in South India. Pepper Fry is a popular dish which can used many with many varieties of vegetables. The use of coconut oil in the dish gives it the enhanced taste and flavor. This dish is a very good accompaniment with Sambar Rice, Curd Rice etc.
Raw Plantain/ Banana (Nendran Vazhaikai) – 2
Coconut Oil – 2 tbsp
Mustard Seeds – ½ tsp
Curry Leaves – from 2 twigs
Onion – 2 (finely chopped)
Ginger Garlic Paste – 1 tsp
Red Chilli Powder – ¼ tsp
Turmeric Powder – 1 pinch
Coriander Seed Powder – 1 tbsp
Chopped Coriander Leaves – 3 tbsp
Freshly Grated Coconut – ¼ cup
Coarse Pepper Powder – 2 tsp
Salt to taste
Take the Grated Coconut and the coarse Pepper Powder in a small mixer jar and give just one crush. Keep aside
Peel the Bananas and slice the Banana into round slices. The thickness should neither be too thick or too thin. Immerse them in water and keep aside along with water till you need to use it in the dish.
Heat 2 tbsp of Coconut Oil in a pan. Add Mustard and allow to crackle. Add Curry Leaves and the Onion. Stir fry for a minute.
Add the Ginger Garlic Paste and some Salt. Sauté for 2 minutes.
Add Turmeric Powder, Red Chilli Powder and the Coriander Seed Powder. Stir cook for a few seconds.
Take out the Banana slices from the water, drain the water and add the slices to the pan.
Stir cook for 3 to 4 minutes.
Add 1 to 1 ½ cup of water. When it starts boiling, cover the pan with a lid and simmer for 8 to 10 minutes in low to medium flame till the Bananas turn soft. If any water content is left, continue stir cooking till the contents become dry.
Add the crushed Coconut and chopped Coriander Leaves.
Transfer to a serving bowl.
If you are not able to get the Nendran Banana, you can use any other Banana also. Same way, you can use any other Oil other than Coconut Oil also. But, Nendran Banana and Coconut Oil give their own taste and flavor to this dish.