Saturday, June 23, 2012

GOING BANANAS - Vaazhaikkai Bonda - Raw Banana Bondaas


The green or raw bananas used for cooking,  locally known as 'Mondan vaazhai' is grown in abundance in Trichy district. Apart from the banana fruits and Mondan vaazhaikkai, the broad and sturdy banana leaves (used for serving  food on festive occasions ) are also a speciality of this region. 

The magnificent show of abundance by a banana tree was intriguing when one of Mani's banana tree put forth three additional clusters of bananas along with the usual single huge cluster! 
Raw bananas - 3 big 
Turmeric powder - 1 pinch 
Sambar powder - 1 tsp 
Salt - 1 tsp 
Cumin seeds - 1 tsp 
Mustard seeds- 1/4 tsp 
Oil - 1 tbsp 
Lime - 1 big 
Chopped coriander leaves - 2 tbsps 
1. Cut the bananas into two or three pieces with the peel.

2. Cover with water and cook till the banana becomes soft. 
3. Cool, peel and crush the cooked bananas. 
4. Add sambar powder and turmeric powder and do not mix yet. 
5. Heat oil and splutter mustard seeds and the cumin seeds and pour the seasoning all over the spice powders. 
6. Add salt and squeeze the juice of lime, and mix the curry well. 


   7.  Mix chopped coriander leaves into the curry. 
Besan - 1 cup 
Rice flour - 2 tbsps 
Chilly powder - 1/4 tsp 
Salt - 1/4 tsp 
Asafoetida powder - 1 pinch 
Curds - 1 cup plus a little extra according to requirement

Combine all the ingredients together into a smooth and thick batter and set aside for fifteen minutes. 
1. Heat oil for frying. 
2. Pour two table spoons of hot oil into the batter and mix well using a spoon. 
3. Make plum size balls out of the prepared curry
4. Coat each curry ball with the prepared batter by dipping it into the batter. 
5. Drop one batter coated curry ball into hot oil and reduce flame. 
6. Drop more batter coated curry balls into the oil and do not disturb till the batter is cooked and the bondaas start changing colour. 
7. Increase heat and fry the batch of bondaas evenly on all sides. 
8. Fry till the bondaas become crisp and reddish brown in colour.

9. Remove the bondaas using a perforated ladle and drain on a paper towel. 

Find yourself popping the Vaazhaikkai bondaas into your mouth as and when they are done!

2 Post your Comments:

Priya Suresh said...

Super tempting bonda.

FewMinute Wonders said...

Hey, this is a very cool recipe. I have had vaazhaikkai in baji's but not in bomda.