Green Banana Curry (Aratikaya Kura)
Green Banana curry is a wholesome dish that’s bursting with traditional Andhra flavours. Also known as Raw Banana Curry, Aratikaya Kura or Vazhakkai Curry (in Tamil). This plant-based wonder is an easy, gluten-free recipe that’s rich in fibre, low in fat, and absolutely satisfying.
Why Raw Banana?
You might be thinking, why not just use potatoes? But here’s the thing — raw bananas (also known as plantains) are like the superhero cousin of potatoes! The nutritional benefits of raw banana are no joke!
They’re low in carbs, higher in fibre, and packed with essential nutrients like potassium, vitamin C and vitamin B6. Raw bananas are excellent for gut health, making this a great low-fat Indian curry option. It’s like getting a hug for your insides with every bite!
They’re also low on the glycemic index, perfect for those mindful of weight management or anyone following a low-carb lifestyle. Plus, they’re naturally gluten-free, which makes them an excellent ingredient for people sensitive to gluten.
Plus, it’s a great way to sneak some veggies into your diet. It’s like a Trojan horse of nutrition – it tastes so good, you won’t even realize you’re eating something healthy!
How to Make Green Banana Curry
Don’t worry even if you’re a kitchen newbie – this easy raw banana curry recipe is so simple, even a monkey could make it. (Although I wouldn’t recommend letting one loose in your kitchen!) 😉
You won’t need any exotic items to make this recipe – just pantry staples and the star of the dish: raw bananas.
Raw Banana Recipe Video
Recipe Card
Green Banana Curry (Aratikaya Kura)
Course: SidesCuisine: IndianDifficulty: Easy4
servings10
minutes15
minutes25
minutesThis easy, healthy South Indian dish transforms green plantains into a mouthwatering delight. Perfect for quick dinners and meal prep. Learn how to make this gluten-free, low-carb curry in just 25 minutes! This could easily be made vegan by using vegan yogurt instead.
Ingredients
2 medium sized raw bananas (peeled and diced)
1 big or 2 med sized onions
4 green chillies (adjust to your liking)
4 tbsp oil (we used coconut oil, feel free to use any oil of your choice)
½ tsp mustard seeds
2 tsp cumin seeds
1 tbsp split urad dal
1 tbsp ginger-garlic paste
1 tsp turmeric powder
a handful of fresh coconut chunks
4 sprigs curry leaves
2½ tbsp yogurt or curd
salt for taste
Directions
- Prep the raw bananas
- Peel the raw bananas, cut them into bite-sized cubes. Immediately immerse them in water to prevent discolouration, add a pinch of turmeric powder and ½ tsp yogurt (curd) and set them aside.
- Sizzle those spices
- In a large pan, heat the 4 tbsp oil over medium flame. Add ½ tsp mustard seeds, 2 tsp cumin seeds, 1 tbsp split urad dal and let them pop. Sauté for a minute until fragrant ~ 45 seconds
- Add chopped onions and sauté for a min to 1½ min followed by 4 halved green chillies. Add 1 tbsp of ginger-garlic paste and combine everything well. Sauté until onions turn translucent. No need to brown them.
- Add the raw bananas
- Drain and add the banana cubes to the pan, stir well (~ 1 min), ensuring every piece is coated with the spices. Season with salt and 1 tsp turmeric powder adjusting the flame to low. Stir well.
- Cover and cook for 7 mins stirring in between.
- Making Coconut masala
- In the meantime, add a handful of fresh coconut chunks, 1 tsp cumin seeds and 1 sprig curry leaves to a small mixie jar. Blend coarsely without adding water and set aside.
- Upping the flavour
- Open the lid now and add 2½ tbsp yogurt or curd and mix. Ensure that the flame is low
- Add 3 sprigs curry leaves, stir well. Cover and cook for 5 mins.
- Check for the doneness of raw banana. They should be fork tender when ready.
- Add the coconut masala and combine well. Cook for ~ 3 mins and turn off the flame.
Recipe Video
Notes
- Most of the heat comes from green chillies so adjust as required
Tips for Beginners
If you’ve never cooked with raw bananas before, don’t worry. The process is pretty straightforward. Think of them as a firmer version of potatoes, and the key is to cook them just enough so they don’t turn mushy in the pan.
For a deeper flavour, try adding a little ginger-garlic paste while cooking the spices which is what are we doing for this recipe.
Pairing Suggestions
This Indian banana curry recipe is a versatile little number. It pairs beautifully with steamed rice for a classic combo, or with rotis (gluten free or otherwise) if you’re in a mood for some Indian-style wraps. For a fusion twist, try it with quinoa if you fancy that.
And here’s a little secret – it tastes even better the next day! So don’t be afraid to make a big batch. It’s perfect for meal prep, making it a lifesaver for busy weeknights.
Storage Tips
Got leftovers? This curry stores well in the fridge for up to three days. Just reheat gently in a pan before serving, adding a splash of water if it looks a little dry. Trust me, the flavours get even better the next day!
Remember, cooking should be fun, so don’t stress if your curry doesn’t look exactly like the pictures. As long as it tastes good, you’re doing it right!
For more gluten free healthy recipes, check out these:
More Gluten free recipes
Coriander Rice – A fresh, fragrant dish that’s perfect as a side or on its own.
Moong Dal Pulao – A quick, easy, protein-packed crowd-pleaser!
Cooking shouldn’t be a chore, and with dishes like these, it won’t be!🤍
