Aratikaya Vepudu – Spicy Plantain Stir-Fry with a South Indian Twist

◦ 📍 Prep Time: 10 mins

◦ 🔥 Cook Time: 15 mins

◦ ⏱️ Total Time: 25 mins

◦ 👨‍👩‍👧‍👦 Serves: 3–4

A simple homestyle stir-fry made with raw bananas, ginger, and a touch of lemon.

Introduction: Steaming Memories of a Spicy Stir-Fry ☀️

There is something special about the way raw banana, or aratikaya, transforms in a humble kitchen. This simple stir-fry is a timeless Andhra favourite—spicy, tangy, and utterly comforting. For many, the sizzle of mustard seeds and the earthy aroma of curry leaves meant lunch was close, representing a taste of home where food was always made with love.

Why You’ll Love This Recipe

• Quick & Easy: A South Indian side dish ready in under 25 minutes.

• Pantry Friendly: Uses minimal spices and everyday staples.

• Dietary Friendly: Naturally vegan, gluten-free, and light on the stomach.

• Versatile: Pairs beautifully with hot rice, roti, or even millets.

• Customizable: Easily adapted with coconut or garlic for a new twist each time.

Ingredients

Main Ingredients:

• Plantains (Aratikaya): 2

• Turmeric powder: ¼ tsp

For the Tempering:

• Oil: 2 tbsp

• Mustard seeds (Avalu): ¼ tsp

• Cumin seeds (Jeera): 1 tsp

• Dry red chillies (Endu Mirchi): 2–3

• Asafoetida (Hing / Inguva): a pinch

• Curry leaves: 7–8

• Ginger: 1-inch piece, finely grated

• Green chillies: 3–4, chopped into 1-inch pieces

• Coriander powder (Dhania): ½ tsp (optional)

• Salt: to taste

Garnish / Add-Ons:

• Lemon juice: from 1 lemon

• Fresh coriander leaves: finely chopped

Step-by-Step Instructions

1. Prep the Plantains: Peel and chop plantains into 1-inch cubes. Boil them in water with turmeric until a fork pierces through easily, then drain.

2. Start the Tempering: Heat oil in a kadhai. Splutter mustard seeds, then add cumin seeds until aromatic.

3. Add the Spices: Toss in dry red chillies and hing. Once fragrant, add the grated ginger and green chillies, sautéing for a few seconds.

4. Mix the Flavours: Add coriander powder (if using), turmeric, and salt, mixing well.

5. Combine: Drop in the boiled plantain cubes and gently toss to coat every piece with the tempering.

6. Cook: Cover and cook for 4–5 minutes on low heat, stirring occasionally.

7. Finish: Switch off the heat, add lemon juice, and garnish with fresh coriander.

💡 Pro Tip: For a slightly softer and richer texture, sprinkle 2 tbsp of water before covering the pan to let the flavours infuse evenly.

Serving Suggestions & Variations

• Authentic Andhra Style: Serve hot with steamed rice and a spoon of ghee. It is also the perfect side for Pappu Charu.

• Rustic Lunch: Enjoy it with jowar or bajra rotis and a side of curd.

Variations:

◦ Coconut Twist: Skip the lemon and add 2–3 tbsp of freshly grated coconut at the end.

◦ Garlic Option: Replace ginger with 4–5 crushed garlic pods for a bold, rustic taste.

◦ Low-Oil: Use a non-stick pan and reduce the oil by half.

Health Benefits & Nutrition

Plantains are a kitchen staple rich in dietary fibre and resistant starch, making them excellent for gut health. They also provide potassium, vitamin C, and antioxidants.

Nutrition Table (Per Serving): | Nutrient | Value | | :--- | :--- | | Calories | 160 kcal | | Protein | 2 g | | Fibre | 4 g | | Carbohydrates | 32 g | | Fat | 4 g |

Storage & Reheating Tips

• Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheat: Warm on a low flame or in the microwave with a sprinkle of water to restore moisture and texture.

If this recipe brought back memories of home-cooked lunches, share it with someone who loves authentic South Indian meals. Tag @TummyKhush when you recreate it—your version might inspire someone else’s kitchen today!