Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.67
from
3
votes
banana peel thoran
Kerala style banana peel thoran is a delicious stir fried dish made with banana peels, spices and coconut.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
Kerala, South Indian
Servings:
3
to 4
Author:
Dassana Amit
Ingredients
peels removed from 4 medium bananas
1
small onion
or 2-3 shallots - chopped
1
teaspoon
black mustard seeds
(rai)
¼
teaspoon
turmeric powder
(haldi)
1
green chili,
chopped (hari mirch)
1
dry red chili,
kept whole (sookhi lal mirch)
½
teaspoon
cumin powder
(jeera powder)
3
tablespoon
dessicated coconut
or freshly grated coconut
10 to 12
curry leaves
(kadi patta)
1
tablespoon
vegetable oil
or coconut oil
salt as required
Instructions
preparation to make banana peel thoran
First rinse the bananas. When removing the peels, soak them in a bowl of water, so that they don't darken.
You can also soak them in water in which about 1/4 tsp turmeric powder is added.
Slice the black dark spots from the peels if there are any and chop them finely.
making banana peel thoran
Heat oil in a pan. First crackle the mustard seeds.
Add the chopped onion or shallots. Saute till the onions are transparent.
Now add the red chili, green chili, cumin powder, asafoetida/hing, and curry leaves.
Saute for some seconds. Add the turmeric powder and stir.
Add the banana peels and the coconut.
If using fresh coconut, then coarsely ground the grated coconut, green chilies and cumin seeds and add it at this stage.
Sprinkle salt and stir. Add about 1/4 or 1/2 cup water. Cover the pan and let the peels cook till they are done.
Check in between to see the doneness and also to see if the thoran has not dried up whilst cooking.
Add some more water if required if the peels are still not done and cover and cook further.
When the peels are cooked and if there is some moisture or water in the pan, then just dry it on low flame.
Serve the banana peel thoran hot with some steamed rice, accompanied with dal, sambar and rasam.