Nendrambazham Fry-Banana Fry
Slow-roasted in coconut oil with a generous hand of spices, this banana fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 2 servings
- 1 nos Bananas — cut into half inch roundels, ripe nendram pazham
- 3 tbsp Oil
Preparation
Step 1
Warm the oil in a pan.
Step 2
Place the banana roundels in the hot pan.
Step 3
When both the sides are golden brown, remove them on to an absorbent paper.
Step 4
Serve while still hot with evening tea.
Step 5
Happy cooking :).
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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