Kodava Pacche Baale Barthad (Raw Banana Stir Fry)
A Traditional Coorgi Delicacy
Description:
Kodava Pacche Baale Barthad, or Raw Banana Stir Fry, is a flavorful and aromatic dish from Coorg cuisine, also known as Kodava cuisine. This simple stir fry features raw banana, which is first toasted to perfection in a pan and then mixed with a freshly ground masala. The unique blend of garlic, ginger, green chillies, black peppercorns, and curry leaves brings out the natural sweetness of the banana while adding a delightful warmth and depth. Tamarind adds a subtle tanginess that balances the flavors beautifully, making this dish a perfect accompaniment to a variety of meals. In Kodava cuisine, stir-fried dishes with ground masala are affectionately called “Barthad,” and this particular one is no exception.
Cuisine: Coorg (Kodava)
Course: Lunch
Diet: Diabetic Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Banana | 2, boiled, skin peeled, cut into cubes |
| Coconut Oil | 1 tablespoon |
| Salt | To taste |
| To Grind: | |
| Garlic | 4 cloves, chopped |
| Ginger | 1 inch, chopped |
| Green Chillies | 2, chopped |
| Curry Leaves | 2 sprigs |
| Black Peppercorns | 1 teaspoon |
| Tamarind | 10 grams |
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Instructions:
-
Prepare the Raw Banana:
Begin by peeling the skin of the raw bananas. Cut them into small cubes. Boiling them beforehand helps soften the bananas, making them easier to sauté and giving them the perfect texture for this dish. -
Grind the Masala:
In a grinder, combine garlic, ginger, green chillies, black peppercorns, and curry leaves. Grind them into a coarse paste. This mixture will form the heart of the flavor in the stir fry. -
Heat the Oil:
Heat a kadai (wok) over medium heat and add coconut oil. Let the oil warm up before adding the curry leaves. Fry the curry leaves for a few seconds until they crackle, releasing their aroma. Once done, remove the curry leaves from the pan and set them aside. -
Cook the Raw Banana:
Add the boiled and cubed raw banana pieces to the same kadai. Sauté them until they begin to crisp slightly. You can sprinkle a pinch of salt and turmeric powder at this stage to speed up the cooking process and enhance the flavors. -
Add the Ground Masala:
Once the raw banana cubes are slightly crisp, add the ground paste to the pan. Stir everything well and add salt to taste. Crush the fried curry leaves and sprinkle them over the banana mixture. Continue sautéing the ingredients until the ground masala has cooked through and is evenly coated with the raw banana cubes. -
Final Adjustments:
Taste the stir fry to check the seasoning. If needed, adjust the salt and spices to your preference. Cook until the masala has blended beautifully with the raw bananas, and all the ingredients are well incorporated. -
Serve:
Once ready, transfer the Kodava Pacche Baale Barthad to a serving bowl. The dish pairs wonderfully with Kerala Kadala Curry, Jowar Atta Roti, and a refreshing Raw Mango Raita for a complete and satisfying meal. Enjoy this Coorgi-inspired stir fry as part of your daily lunch or dinner.
Serving Suggestions:
- Serve alongside Kerala Kadala Curry for a hearty, traditional combination.
- Pair with Jowar Atta Roti to complement the flavors of the dish and make it a fulfilling meal.
- Raw Mango Raita adds a refreshing contrast to the richness of the stir fry and provides a cooling effect, balancing the heat from the green chillies and peppercorns.
Nutritional Information (Per Serving):
- Calories: Approx. 120 kcal
- Carbohydrates: 20g
- Proteins: 2g
- Fats: 5g
- Fiber: 3g
- Sugar: 3g
- Sodium: Varies (based on salt added)
- Cholesterol: 0g
(Note: Nutritional values are approximate and may vary based on ingredients and serving sizes.)
Notes:
- For a lighter version, you can use less oil, but it may affect the texture of the stir fry. The richness of coconut oil adds a distinctive flavor to the dish, making it more authentic.
- Adjust the spice levels by increasing or decreasing the number of green chillies and peppercorns to suit your taste.
- If you prefer a tangier flavor, you can add a bit more tamarind to intensify the sourness.
