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Raw Banana with Green Peas and Chaat Masala

(No Onion, No Garlic)

(A simple sattvic raw banana stir fry with green peas and mild chaat masala, perfect alongside rice, rasam, sambar, curd rice, roti or chapati.)

Sometimes the simplest side dishes become the most dependable everyday recipes. Raw Banana with Green Peas and Chaat Masala is one such comforting preparation that comes together quickly with basic pantry ingredients while still feeling warm, satisfying, and full of flavour.

The soft texture of cooked raw banana pairs beautifully with sweet green peas, while the gentle tempering and light touch of chaat masala give the dish a pleasant lift without making it overly spicy. It works especially well on days when you need a quick side dish for rasam rice, sambar rice, curd rice, chapati, or simple home meals.

Known by many names across regions including matoke, plantain, aratikaya, vazhakkai, balekai, and kacha kela, raw banana is valued in traditional cooking for its versatility, fibre content, and satisfying texture.

Raw banana with green peas and chat masala served in a brass bowl as a simple Indian side dish

Raw banana and green peas stir fry served in a simple brass bowl alongside rice and rasam

Ingredients

Makes about 3–4 servings

Vegetables

  • 2 cups raw banana, peeled and diced
  • 2 tbsp green peas
  • 2 tbsp shredded cabbage
  • 1 tbsp chopped coriander leaves

Tempering

  • 1–2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp chana dal
  • ½ tsp urad dal
  • ½ tsp cumin seeds
  • 2–3 dried red chillies, broken

Flavouring and spices

  • ½ tsp chopped ginger
  • ½ tsp chopped green chilli
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp chaat masala
  • Salt to taste

Method

  1. Heat a pan or wok and add the oil.
  2. Keep the heat at medium and add mustard seeds. Allow them to begin spluttering.
  3. Add chana dal, urad dal, cumin seeds, and broken red chillies. Stir gently until the dals turn lightly golden.
  4. Add chopped ginger and green chilli. Stir for a few seconds on medium heat.
  5. Add shredded cabbage and sauté for 1–2 minutes until slightly softened.
  6. Add turmeric powder and stir gently for about 1 minute so the raw aroma disappears.
  7. Add green peas and cook for another 1–2 minutes.
  8. Add the diced raw banana pieces and mix carefully without mashing them.
  9. Continue cooking on medium heat for 8–10 minutes, stirring occasionally. If the pan becomes too dry or sticky, drizzle a little more oil around the edges.
  10. Add salt to taste and continue cooking for another 3–4 minutes until the raw banana becomes tender.
  11. Add red chilli powder and stir gently for 2–3 minutes on low heat.
  12. Add chaat masala and mix well so the flavours coat the vegetables evenly.
  13. Switch off the heat and add chopped coriander leaves. Give the dish a final gentle mix before serving.

Naivedyam

This simple raw banana preparation can be served as part of everyday sattvic meals and uncomplicated naivedyam cooking. Its mild spice level and balanced flavour make it suitable alongside rice, rasam, sambar, or curd rice offerings.

Notes, Tips & Variations

  • You can reduce or skip the green chilli for a milder version.
  • Fresh grated coconut can be added at the end for a softer South Indian style variation.
  • A squeeze of lemon can be added just before serving if you prefer slightly brighter flavours.
  • Frozen green peas work well if fresh peas are unavailable.

Why this method works

Cooking the raw banana slowly on medium heat helps it become tender without turning mushy. The small amount of cabbage adds moisture and softness to the dish, while the final addition of chaat masala gives a mild tangy lift that balances the earthy flavour of the banana.

Common mistakes to avoid

  • Adding too much water can make the raw banana overly soft and mushy.
  • Stirring too aggressively may break the banana pieces while cooking.
  • Adding chaat masala too early can dull its flavour. It works best near the end.
  • Cooking on very high heat may brown the outside before the inside becomes tender.

Make-ahead and storage note

  • This dish can be prepared a few hours ahead and kept covered at room temperature if the weather is cool. For longer storage, refrigerate and gently reheat on low heat before serving. The texture is usually best on the same day it is prepared.

Consistency cues (what to expect)

The raw banana pieces should become tender and fully cooked while still holding their shape. The final dish should feel lightly coated with spices rather than dry or oily. Green peas add small bursts of softness, while the chaat masala gives a gentle tangy finish without overpowering the natural flavour of the vegetables.

The texture should be soft and tender, but the raw banana pieces should still hold their shape without becoming mashed or sticky.

Cultural and prasādam context

Raw banana, also known as matoke, aratikaya, vazhakkai, balekai, or kacha kela, has long been used in traditional Indian home cooking because of its versatility and satisfying texture. Simple stir fries like this are especially popular as practical everyday side dishes that pair easily with rice, roti, or chapati.

In many homes, mildly spiced raw banana preparations are also included in simple prasādam and naivedyam meals because they are filling, uncomplicated, and easy to prepare without heavy masalas or rich ingredients.

Nutrition note

Raw banana, also known as matoke or plantain, is naturally gluten free and rich in fibre, potassium, vitamin B, and vitamin C. Combined with green peas, it makes a satisfying and nourishing everyday side dish.

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