Spicy Banana Chips

Ingredients:
3 - 4 Raw Plantain / Balekayi (Preferred: Amunda(Manga) or Cavendish)
2 tsp Chilly powder
1/4 - 1/3 tsp Turmeric powder
1/4 - 1/3 tsp Asafoetida powder
Salt to taste
Oil

Recipe:

Remove the outer skin of bananas and put them in water for about 3-4 mins. Remove the raw bananas from water and keep them aside for about 4-5 mins.

Slice the banana into thin long shapes as shown in the picture below.

Put 1/4 tsp salt and around 1/2 tsp water in a bowl, mix it well and keep it aside.
Add chilly powder, around 3/4-1 tsp salt, asafoetida powder, turmeric powder in a bowl, mix them well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the sliced banana into the vessel containing hot oil and fry. Once they are almost fried, sprinkle salt water and fry them until they are crisp.

Remove them from oil and keep them in a tissue paper to remove the extra oil. Sprinkle the chilly powder mixture over the hot chips and mix them well. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Balekayi(Raw Banana / Plantain) Raitha

Ingredients:
2 Raw Banana(Plantain) / Balekayi (Preferred: Amunda/ Manga Balekayi)
2 - 3 Green Chillies
3 - 4 strands of Coriander leaves
2 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 - 2 broken Red Chillies
1 tsp Oil

Recipe:

Cook the raw banana in a pressure cooker by adding sufficient amount of water and salt. (2-3 whistles)

Once the pressure goes off, remove the outer cover of the cooker banana, mash them as shown in the picture below. Grind the grated coconut in a mixer for about 1 min by adding little amount of water and add it to the vessel containing mashed banana. Mash the green chillies and chop the coriander leaves into small pieces as shown in the picture below.

Add yogurt, salt and mix them well. (If yogurt is sour, add required amount of milk and mix them well.)

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice/Pulao/Biriyani.