Stick Chilly (Indo-Fusion using Raw Banana)

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Stick Chilly!! Ever tried Indo-Chinese that contains Raw Banana? Well, I highly recommend you try this recipe! It’s one of my favorites!



Here we go the recipe is:

Ingredients

  • Raw Banana/Kela- 2 to 3 medium
  • Oil-for deep frying
  • For Batter
  • Corn Starch - 3 tbsp
  • All-Purpose Flour- 1 tablespoon
  • Rice flour- 1 tablespoon
  • Salt to taste
  • Black pepper - 1 teaspoon
  • Soya Sauce - 1 tablespoon
  • Green Chilli paste to taste
  • Water as needed for a thick paste
For sauce
  • Garlic-2 cloves (finely chopped)
  • Ginger-1/2 inch (finely chopped)
  • Green Chilli-1 (finely chopped)
  • Onion-1 small (diced)
  • Bell pepper - 1 small (diced)
  • Green onions - 2 tbsp chopped
  • Tomato Ketchup -1 tbsp
  • Soy sauce-1 1/2 teaspoon
  • Red Chilli sauce - 1 1/2 teaspoon
  • Vinegar - 1/2 teaspoon
  • Black pepper - 1/2 teaspoon
  • Salt to taste
  • Corn Starch Paste with Water- 2 tablespoon corn starch with water
  • Oil-1 tbsp
  • Water as needed for the sauce

Instructions / Method:

  1. Heat oil for deep frying. Mix the ingredients for the batter in a bowl. Make a thicker paste.
  2. Peel the banana and cut them into long thick pieces. Now immediately add them to the batter to prevent color change.
  3. Dip the banana pieces into the batter and coat them. Now drop them into oil and fry them till they turn golden. Remove and drain in tissue.
  4. Heat a tbsp oil in a pan, add garlic & ginger and saute on high flame for 30 to 40 seconds.
  5. Throw in onion and bell pepper. Saute for couple of minutes.
  6. Add in the green chilies and saute for 20 seconds.
  7. Add in all the sauce ingredients (apart from corn starch paste). Stir continuously to avoid sticking. Add corn starch paste and add water to your preference and bring it to a boil. You can make it saucy or you can keep it dry buy not adding any water at all after the corn starch paste.
  8. Throw in the fried banana and mix well for 2 mins. Garnish with Green onions, Cilantro, and bell peppers.
  9. Serve hot with noodles or fried rice.
Notes
The high flame is a key to achieve restaurant-style taste in Chinese cuisine.
+/- water and bring it to a boil to get a gravy.

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