Aratikaya Vepudu Recipe | Raw Banana Fry

Aratikaya Vepudu is an Andhra-style raw banana fry. Thinly sliced raw bananas are stir-fried and tossed with basic dry spices. This vegetarian stir fry is a perfect accompaniment for any South Indian main course like rice along with sambar, pappu, rasam, or even curd rice.

Vepudu is part of a typical Andhra meal. Vepudu dishes with various vegetables, poultry, or meat are made on a daily basis to pair with steamed rice, sambar, rasam, pappu, or curd. Aratikaya Vepudu is one of the popular vegetables

There are many variations in this recipe across different parts of South India. In today’s post, I’m sharing one of the variations followed in Andhra.

What is Aratikaya Vepudu?

Aratikaya Vepudu is a popular South Indian dish that originates from Andhra Pradesh, where Telugu is a local language. In English, it translates to;

Aratikaya = Plantain or raw banana

Vepudu = stir fry or fry

It is a dry side dish made with raw plantains, also known as green/unripe bananas, and a blend of spices.

About Aratikaya Vepudu Recipe

Aratikaya Vepudu Recipe is a simple stir-fry that calls for an unripe banana and a few aromatic spices bringing immense flavor to the well-roasted raw banana pieces (sliced or chopped).

This quick and simple everyday stir-fry dish uses basic ingredients that are available in Indian pantries. It hardly takes 30 minutes to make from scratch, making it apt for your everyday meals.

The unique combination of crisp raw banana slices, flavorful spices, and aromatic tempering makes raw banana dry a special dish.

As for the health benefits of raw bananas, they are a good source of several essential vitamins and minerals, including vitamin C, vitamin B6, potassium, and fiber.

Do try this simple aratikaya vepudu recipe. Follow the tips, the result is crisp and beautifully browned pieces of banana that are soft inside.

This recipe can be easily doubled or tripled to make for more servings. It can also be packed in a lunch box with a side of rice and dal.

Reasons to make

Easy and quick.

Needs minimal ingredients.

No blending or grinding of masalas.

Snack on its own.

Healthy and nutritious.

Masaledar.

Gluten-free & Vegan.

No onion no garlic.

Pro Tips

One of the challenges in making aratikaya vepudu is to ensure that the plantains don’t stick to each other or the pan while stir-frying. In this article, we’ll discuss some tips to make non-sticky aratikaya fry.

1. Choose the right raw bananas: To make aratikaya vepudu, you need to select the right raw bananas. They should be firm and unripe. Avoid bananas that are soft or have brown spots.

2. Check the size: Raw bananas come in various sizes, but for frying, it’s best to choose bananas that are medium-sized. This ensures that the pieces are not too thick, which can make them difficult to cook evenly.

3. Properly peel and slice/cut the raw bananas: To peel the raw bananas, cut off the top and bottom ends, make a lengthwise slit, and remove the skin with a knife or your hands. Then slice or chop the bananas into even pieces. Ensure that the slices are not too thick, or they will not cook evenly. If the slices are too thin, they will easily break.

4. Fry the raw bananas in the right oil: use a neutral oil like vegetable or sunflower oil.

5. Cook on low to medium heat: When frying the raw bananas, cook them on low to medium heat. This will ensure that they cook evenly and do not burn. Keep sautéing every 1-2 minutes to avoid scorching at the bottom.

Ingredients

Raw Bananas: also known as plantains are the main ingredient in this recipe. It’s best to use green bananas as they have a firmer texture and hold up better during frying.

Cooking Oil: any cooking oil such as vegetable oil, sunflower oil, or peanut oil can be used to pan-fry the raw bananas.

Tempering: split bengal gram, white gram dal, mustard seeds, cumin, and curry leaves.

Dry Spices: turmeric powder, red chili powder, and coriander powder.

Seasoning: salt.

How to make Aratikaya Vepudu (Step-By-Step)

1. Start by washing 2 raw bananas thoroughly with water to remove any dirt or debris on the skin.

Apply little oil evenly on your hands. This will help prevent the raw banana from sticking to your hands and make it easier to handle.

2. Take a sharp knife and cut off both ends of the raw banana.

3. Using a vegetable peeler, peel off the skin of the raw banana. If the skin is too sticky, you can use a paper towel to help grip the banana while peeling.

4. Cut the raw banana into desired shapes, such as thin slices or small cubes, using a sharp knife. Be sure to slice the raw banana evenly to ensure even cooking.

The slices should not be too thin or thick.

5. Soak the peeled raw banana slices in a bowl of water with a little bit of salt.

This will prevent the slices from discoloring.

6. Heat 3-4 tbsp oil in a heavy bottom pan or non-stick pan over medium flame. When hot, add 1-2 tsp split bengal gram, 1-2 tsp white gram dal, 1/2 tsp mustard seeds, and 1/2 tsp cumin. Let the seeds crackle and the lentils turn a light golden color.

Add 6-7 curry leaves and saute until they turn crisp.

7. Drain the water and add the raw banana slices. Mix well until they are well coated with the tempered oil.

You can cover the pan with a lid and let the raw banana slices cook for about 5-7 minutes on low heat, stirring occasionally.

8. Next, begin to fry on a medium to low flame until the slices turn crisp. If slices stick to each other, separate them with a spatula.

Be careful while flipping the slices as they tend to break. The longer they are roasted the crispier they turn.

9. Add 1/2 tsp turmeric powder and mix well.

10. Next, add 1-2 tsp red chili powder, 1 tsp coriander powder, and salt to taste.

Mix well and continue to cook on low flame for 1-2 minutes until their raw flavor goes away. Turn off the flame.

11. Aratikaya Vepudu is ready. Serve it hot with rice and your choice of dal.

Serving Suggestions

Serve aratikaya vepudu straight off the kadhai, with time it loses the crispness. It is a delicious side dish that pairs well with hot rice and a variety of dal like sambar, tomato pappu, tomato rasam, pepper rasam, or palak pappu.

Storage Suggestions

Aratikaya vepudu or raw banana fry can be stored in an airtight container in the refrigerator for up to 2-3 days.

Allow the aratikaya vepudu to cool down completely before storing it in an airtight container.

To reheat the aratikaya vepudu, place it in a pan over medium heat and stir frequently until it is heated through. If you find that the aratikaya vepudu has become too dry or stiff, you can add little oil over it before reheating.

You can also microwave it for a minute or two, depending on the quantity.

It is not recommended to freeze aratikaya vepudu as it can alter the texture and flavor of the dish.

Variations

With garlic: you can add crushed garlic in the tempering and if you like raw flavor, add it towards the end.

Additional ingredients in tempering: dry red chilies and asafoetida.

With masala: I do not prefer garam masala in this recipe, you can add it for an extra spice. Sometimes, I add koora karam powder (aashirvaad brand) for an extra layer of flavor.

If you’ve tried this Aratikaya Vepudu Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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