Cooking Banana – 1 lb

Description

Cooking/Raw Banana, also known as Kacha Kela, is a firm, starchy vegetable used in many Indian, Nepali, and South Asian dishes. Unlike ripe bananas, raw bananas have a neutral, slightly earthy flavor and are perfect for savory recipes. They are often used in curries, stir-fries, cutlets, and chips, and make a great substitute for potatoes due to their texture and binding quality.

• Flavor Profile: Mild, starchy, and slightly earthy with a firm texture.
• Common Uses: Dry curries, koftas, stir-fries, cutlets, pakoras, and banana chips.
• Storage: Store at room temperature. Use within 4–5 days before they begin to ripen.

Tip: Peel raw bananas by lightly scoring the skin and removing it with a knife. To prevent browning, soak the peeled pieces in water with a little salt or turmeric before cooking. Try them mashed with spices for a nutritious, tasty snack or cut into cubes and sautéed with mustard seeds and curry leaves for a comforting sabzi!