Chettinad Ennai Vazhakkai
Vazhakkai is one versatile vegetable and is also a favourite. There are various ways with Raw Banana.
Ennai Vazhakkai is a Chettinad specialty; almost chips like. It is a spicy, crisp and dry. And.....
to make this vegetable, you need OIL; as indicated by the name. It is a very simple and easy recipe.
Generally, a spicy vegetable is served with Thanni Kuzhambu - a watery gravy with vegetables like Keerai Thandu, Brinjals, Beans, etc.
Vazhakkai - 1, large
Salt to taste
Sambhar Powder - 2 tsp
Curry Leaves - 1 sprig
Oil - 1/4 cup
Saunf - 1/4 tsp
Urad Dal - 1/4 tsp
Peel and quarter the Vazhakkai. Slice thinly.
Take the sliced raw banana in a large bowl and add sambhar powder, salt and 1 tsp oil. Mix well. Keep aside for 10 to 15 minutes. Add in curry leaves.
Heat oil (I know its quite a lot. But you need it.) in a thick bottomed Iron or non-stick Kadai.
Add urad dal and saunf. When it starts changing colour, tip in the marinated vegetable. Stir fry on high flame for 2 minutes. Then reduce flame and cook, stirring ocassionally; until crisp and dry.
Celebrating Chettinad Cuisine @ Ticking Palates...
Pair it with Keerai Masiyal and Lemon Rasam; served with hot, steaming Rice and Ghee.