Raw Banana Sabji Recipe | How to make raw banana vegetable

  • Servings : 2-3
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

Bananas, being nutrient rich are an important part of the diet, but raw bananas simply take food to another level.

When I lived in Bangalore, I learnt this recipe from my dear friend Jyothi.

Ever since, I have made this recipe a million time over, simply because it is no-fuss,quick to cook and everybody loves it.

This has to be the easiest recipe ever.


Raw green bananas- 2-3

Chilli powder- 1/2 tsp ( optional)

Turmeric powder- 1/4 tsp

Salt- to tatse

Sambhar powder- 1/2 tsp

Tamarind extract or Amchur powder- 1/4 tsp

For the tempering:

Curry leaves- 1-15

mustard seeds- 1 tsp

Hing( asafoetida)- 1 oinch ( optional)

Dry red chilli- 1 ( optional)

Oil- 2 tsp

Coriander- 2 tsp for garnishing (optional)



Get the greenest, firmest raw bananas that you can find. Do remember that cooking bananas are different from the eating ones. If in doubt, remember to ask the shopkeeper . If you buy raw (unripe regular) bananas, they are not going to taste good.


Slice them, not too thin. Either make circles or semi circles.


Heat oil in a pan. When hot, add in the mustard seeds and curry leaves. When the mustard seeds start popping, add in the dry red chilli and asafoetida. In about 30 seconds, before the red chilli turns black, add in the cut banana.


Sprinkle all the spices- turmeric powder, chilli powder, sambhar powder and salt. Remember to go easy on the chilli powder or omit it completely if the sambhar powder is spicy in the first place.


Mix well, making sure the bananas get coated with all that lovely spice. Keep frying.

When slightly cooked, add in the tamarind extract or the amchur( dry mango ) powder. I prefer adding the Amchur powder, because it keeps the vegetable dry, the way I like. But of course, add what you like, as long as you balance the taste.


Fry well. If you think, the vegetable is too dry, add a sprinkling of water or 1 tsp oil. Cover for about 5 minutes, not longer.

Remember, this vegetable cooks really really quick and you want something spicy with a bite, not mushy . So keep an eye.

Garnish with coriander and serve hot.

Delicious with anything, or just by itself.


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