Vazhakkai Fry (Poriyal)

Ingredients

• 2 large raw banana or vazhakkai
• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 tsp urad dal optional
• 1 sprig curry leaves
• 1 red chili broken optional
• 1 pinch asafoetida (hing)
• ¾ to 1 tbsp sambar powder, use more if needed
• ½ tsp red chilli powder (use as needed)
• ⅛ tsp turmeric
• ½ tsp salt or as needed

Steps

1. Wash the banana under running water, peel, trim and discard the ends, then rinse well. Cut evenly, neither too thick nor too thin, and put in a bowl of water to prevent browning.
2. Heat oil in a wide pan and add mustard, cumin, red chili and urad dal. Once the dal is slightly golden, add curry leaves and hing. Turn the flame right down and wait until the leaves crisp.
3. Stir chili powder, turmeric and sambar powder into the oil. Quickly drain and add the banana slices, mix well and fry-toss for two minutes. Sprinkle 1 to 2 tbsp water and mix well.
4. Cover and cook over low to medium heat until tender and cooked through, stirring in between. Sprinkle salt evenly and a tbsp more water to dissolve it and coat the pieces well. For a crisp version, avoid water and keep frying.
5. Serve with rice, sambar or rasam.