Go Back

Raw Green Banana / Plantain Curry (Wet) / Aratikaya Muddha Koora (Instant Pot, Stove Top methods)

VegCookBook by Praveena
Plantain Curry, is a South Indian style, simple and unique recipe using fresh raw green bananas and few basic ingredients. Recipe below has step wise pics and tips for both STOVE TOP (video) & INSTANT POT METHODS.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course curry, Side Dish
Cuisine Indian, South Indian
Servings 4 people

Equipment

  • 1 Blender/ Spice Grinder/ Mixie.
  • 1 Frying pan / Sauce pan (for stove-top method)
  • 1 Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

Ingredients:

  • 2 count Raw Green Banana / Kacche kele / Plantain / Aratikaya (2 large size or 4 small size)
  • 1 count Lemon / Lime (large size)
  • 2½ teaspoons Salt (or as per taste)
  • 2 inch piece Fresh Ginger
  • 3 count Garlic cloves (optional)
  • 7 to 8 count Fresh Green Chillies
  • ½ cup Fresh Coriander / Cilantro Leaves
  • 5 tablespoons Cooking Oil
  • ½ cup Water

Ingredients for Tempering:

  • ½ teaspoon Mustard Seeds / Aavaalu
  • ½ teaspoon Jeera / Cumin seeds
  • 1 teaspoon Sesame seeds / Nuvvulu
  • 1½ teaspoon Urad Dal / Black gram
  • 1½ teaspoon Chana Dal / Yellow Split Lentils
  • 10 count Curry Leaves
  • 3 count Dry Red Chillies / Yendu Mirchi
  • ½ teaspoon Turmeric Powder

Instructions
 

Prep Work:

  • Peel the skin of Raw bananas, cut them into cube size pieces.  
    Put them in  a bowl of water, so that they don't turn dark in colour.
    Make into a coarse paste. Keep aside
    Take the Ginger, Green Chillies, Garlic (optional) & Coriander Leaves into a spice blender.  

Stove Top Method Raw Plantain Wet Curry:

  • Put a medium sized frying pan on stove top under medium flame.  
    Add 3 tablespoons of cooking oil and heat it.
    Then add all 'Ingredients for Tempering', sauté them by stirring.
  • Transfer all the raw banana pieces, along with salt.  
    Mix everything, that the pieces are coated well with salt and tempering.
    Add water and cover the pan completely with lid, for 5 mins. Let it steam cook.
  • Check if the raw banana pieces are cooked perfectly.  
    If so, then add the blended coarse paste and the remaining oil to the pan.
  • Mix everything thoroughly, let it be on flame for 2 more minutes, without lid.  
    Switch the flame off, let it cool for 5 mins.
    Then, squeeze the lemon juice over and mix.
  • Transfer the curry into a serving bowl, garnish it with chopped coriander leaves. Done!!

Instant Pot Method Aratikaya Muddha Koora:

  • Switch the gadget ON, set to SAUTE mode for 5 mins.  
    Add oil and 'Ingredients for Tempering'.
    Keep stirring in between.
  • When the IP beeps, add the raw banana pieces, salt and ½ cup of water.  
    Give a mix, close the IP lid, set the MODE to PRESSURE COOK, time to 4 mins, valve to SEALING.
  • After NPR (Natural Pressure Release) or after 7 mins QPR (Quick Pressure Release) , open the lid.  
    Add the coarse spice paste which we made.
    Set the MODE to SAUTE, time to 2 mins.
    Mash the pieces slightly but keep stirring continuously.
  • Add the chopped coriander leaves, remaining oil, mix everything.  
    Immediately, transfer the curry to a serving bowl.
    Squeeze the lemon juice. Done!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword aratikaya muddha koora, green banana sabzi instant pot, kacche kele ki sabzi, plantain curry recipe, raw banana curry, raw banana curry instant pot recipe