Turmeric Banana Stirfry

Fresh turmeric roots (pachai manjal kizhangu) are plentifully available here in the market during Pongal, a harvest festival of Tamilnadu, in the month of January. In this season I like to replace turmeric powder with fresh turmeric in recipes such as ven pongal, any stir-fried vegetables, curries, etc. I find them tasting slightly peppery & bitter but have a pleasant aroma. Although turmeric has been widely used as dry powder in Indian culinary, traditionally fresh roots were also included in our food for medicinal purposes.

img_25861 Turmeric Banana Stirfry

Health benefits of turmeric root: Turmeric roots are wonder herbs with medicinal properties of anti-cancerous, anti-arthritic, anti-inflammatory &  anti-microbial. It also prevents or delays the onset of Alzheimer’s disease. Since it has anti-flatulent properties I have used along with raw banana that causes flatulence in this recipe.

img_5531 Turmeric Banana Stirfry
Cooking Time: 15 min
Serves : 2

  1. Raw banana (vazhakkai) – 1 No.
  2. Fresh Turmeric root (grated) – 1 tsp
  3. Ginger (shredded) – 1/2 tsp
  4. Oil – 1 tbsp
  5. Cumin seeds – 1/2 tsp
  6. Curry leaves – 1 sprig
  7. Red chilli powder – 1/2 tsp
  8. Salt – 1/2 tsp
  9. Coconut gratings – 1 tbsp

Cooking Method:

  • Peel & chop raw banana into cubes.
  • Heat a pan with oil, add cumin seeds & curry leaves.
  • Add shredded fresh turmeric & ginger and saute for a min.
  • Add red chilli powder & fry for 5 sec.
  • Add banana cubes & salt and stir fry for a min.
  • Sprinkle some water & close pan with a lid till banana becomes soft.
  • Garnish with coconut gratings & serve with hot rice.

Tips: Since turmeric root tastes slightly bitter, sprinkle coconut gratings generously or add lemon juice (1 tsp) before serving.

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