Step 1

Rinse 4 small to medium sized raw unripe bananas first (300 grams). Peel them lightly. I usually remove the black spots and keep the peels as they are.

Step 2

Slice them in thin rounds and add them in a bowl containing water + a bit of salt (about 1/4 tsp salt), so that they don't darken.

Step 3

Before you start frying the spices, drain all the water from the raw bananas and set them aside.

Step 4

Heat 2 tbsp oil in a shallow frying pan. Keep the flame to a low or medium and add ½ tsp mustard seeds. Saute till the mustard seeds crackle.

Step 5

Then add 6 to 7 curry leaves and a pinch of asafoetida. Stir.

Step 6

Now take the bananas from the water and add them.

Step 7

Mix the bananas with the rest of the tempered ingredients.

Step 8

Add 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder and 1/4 teaspoon turmeric powder.

Step 9

Mix the spice powders very well with the banana slices.

Step 10

Spread the banana slices evenly on the pan, so that they get cooked evenly.

Step 11

Don't cover with any lid and saute the bananas on a low flame.

Step 12

Do stir at intervals for even cooking. Turn slices and cook the sides which look uncooked or not roasted or crisp.

Step 13

Cook till the slices become crisp towards the edges. Not all slices will become crisp, but most of them will be.

Step 14

When the banana slices are cooked, sprinkle salt according to taste. Stir and mix well.

Step 15

Add 1 tablespoon chopped coriander leaves. Mix well. For a slight tang, you can add some lemon juice at this step.

Step 16

Serve aratikaya fry hot or warm with sambar-rice or rasam-rice or dal-rice very well. You can also have them plain or with chapatis.

Step 17

This dish can also be packed in lunch box with a side of paratha or chapati.