By Akshara
August 31, 2026
Raw green bananas make an exceptional base for a crispy, pan-seared side dish. Sliced into thin coins and tossed with warming spices like turmeric, coriander, and dry mango powder, they crisp up beautifully with minimal oil. The starch in the banana absorbs the seasoning deeply while developing a firm, meat-like texture inside. It serves as a quick, savoury addition to rice and lentil bowls or flatbreads.
2 large raw green bananas, peeled and sliced into 1/2-inch coins  2 tablespoons mustard oil or vegetable oil  1/2 teaspoon turmeric powder  1 teaspoon red chilli powder  1 teaspoon coriander powder  1/2 teaspoon amchur (dry mango powder)  1/4 teaspoon asafoetida  Salt to taste
Boil the raw banana coins in salted water for three minutes until slightly tender, then drain completely and pat dry.
Toss the parboiled banana slices in a bowl with the turmeric powder, red chilli powder, coriander powder, amchur, and salt until evenly coated.
Heat the oil in a wide skillet, add the asafoetida, and arrange the spiced banana slices in a single layer.
Pan-fry over medium heat for four to five minutes on each side until the exterior turns golden brown and crisp.