banana peel thoran recipe
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5 from 1 vote

banana peel thoran

kerala style banana peel thoran is a delicious stir fried dish made with banana peels, spices and coconut.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: side dish
Cuisine: kerala, south indian
Servings: 3 to 4
Author: Dassana Amit


  • 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


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.