From temple prasad to curry pots, the banana lives many lives. Here’s how the raw version becomes medicine on your plate.
We all know bananas. They’re everywhere, slipped into our tiffin boxes, mashed into cakes and smoothies, handed out as temple prasadam, and fried into those golden banana chips we can never stop at just one. The ripe fruit gets all the glory: sweet, instant energy, easy to peel and eat on the go.
But here’s the twist, before it turns yellow and sugary, the banana lives another life. Raw, starchy, and often overlooked, it doesn’t scream “snack” the way a ripe one does. Yet in Indian kitchens, the raw banana has always had a quiet but steady place, turned into crispy fries, dry sabzis, hearty curries, and even koftas that rival their potato cousins.
Ayurveda goes one step further. It reminds us that the green, unripe banana isn’t just another vegetable, it’s medicine in disguise.
Raw Banana Sabzi Recipe
Ingredients
▪️3 - 4 raw bananas (green, unripe)
▪️1 tbsp coconut or groundnut oil
▪️½ tsp mustard seeds
▪️½ tsp cumin seeds
▪️1–2 dried red chillies
▪️2 Green chilies
▪️1 medium diced onion
▪️1 sprig curry leaves
▪️½ tsp turmeric powder
▪️Grated coconut
▪️Salt to taste
Method
1. Prep the Bananas
Peel the raw bananas and chop them into small cubes. To prevent discoloration, soak them in water with a pinch of turmeric.
2. For the Tadka
In a pan, heat oil. Add mustard and cumin seeds, let them splutter. Toss in curry leaves, red chillies and Green chillies. Add in the diced onion and cook till translucent.
4. Spice It Up
Add turmeric and. Mix well until aromatic.
5. Combine & Cook
Toss the boiled banana cubes into the tadka. Stir gently, letting the spices coat the pieces evenly. Add water and cook for 5 - 7 minutes on low flame until everything comes together.
6. Finishing touches
Sprinkle fresh coconut. Serve hot. Pair with steamed rice, sambar, dal, or roti for a wholesome sattvic meal.
Raw Banana in Ayurveda
In Ayurveda, every food is more than taste; it’s an experience for your entire system. Raw banana (Kaccha Kela / Plantain) is described as:
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▪️Rasa (Taste): Kashaya (astringent), Madhura (sweet
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▪️Guna (Qualities): Guru (heavy to digest), Ruksha (dry)
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▪️Virya (Potency): Shita (cooling)
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▪️Vipaka (Post-digestive effect): Madhura (sweet)
Dosha impact
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▪️Pacifies Pitta and Kapha
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▪️Can aggravate Vata if eaten raw or without balancing spices
Which is why Ayurveda insists, never eat it uncooked. Always boil, steam, or sauté with warming spices like cumin, black pepper, mustard seeds, and hing to balance its Vata-provoking nature.
The Ayurvedic Breakdown
Raw bananas by itself can feel a little heavy. But when cooked with spices like mustard, cumin, curry leaves, and turmeric, it becomes easier to digest. The spices wake up your digestion, while coconut adds a gentle cooling touch. The result is a balanced dish that feels filling yet light.
Together, this sabzi becomes Kapha- and Pitta-balancing, grounding for the body, and soothing for digestion.
The Many Benefits of Raw Banana
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▪️Gut support – Rich in resistant starch, it works like a natural prebiotic, feeding good gut bacteria.
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▪️Soothes loose motions – Its astringent quality makes it grahi (absorbent), useful in diarrhea, IBS, and weak digestion.
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▪️Balances blood sugar – With a lower glycemic index than ripe bananas, it steadies sugar release and prevents insulin spikes.
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▪️Muscle nourishment – Hearty and starchy, it strengthens Mamsa Dhatu (muscle tissue), supporting strength and recovery.
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▪️Skin & blood health – Its cooling potency purifies Rakta Dhatu (blood tissue), helping reduce acne, rashes, and heat eruptions.
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▪️Weight-friendly – High in fiber, it promotes satiety, making it a supportive food in obesity management.
It’s funny, isn’t it? The same fruit that we bite into for sweetness in the morning also shows up as a savory curry at lunch. A single banana tree gives us both dessert and dinner. The ripe fruit is fast fuel - sugary, soft, instantly lovable. But the raw version? It’s patient, earthy, starchy, and needs cooking to reveal its gifts. Ayurveda says this duality is no accident: the green fruit cools and steadies the body, while the yellow one energizes. This sabzi is a raw banana’s way of showing off its quieter magic.
