Raw Green Banana

Raw green bananas are an essential ingredient in South Indian, Maharashtrian, and Bengali cuisines, valued for their firm starchy flesh and neutral taste that absorbs spices and flavours beautifully. Unlike ripe bananas, raw green bananas are low in sugar and high in resistant starch — a prebiotic fibre that feeds beneficial gut bacteria and helps regulate blood glucose levels, making them an excellent choice for diabetics and those managing weight. They are a rich source of potassium, magnesium, and Vitamin B6. In Kerala, raw Nendran bananas are pressure-cooked and served as a vegetable alongside sambar and coconut chutney. In Bengal, kancha kola is used to make kopta and curries. Raw bananas can also be sliced thin and deep-fried to make crispy banana chips or boiled and mashed as a baby food. Store raw green bananas at room temperature away from other fruits to slow ripening. Use within 5–7 days. Avoid refrigerating as it damages the starch structure. Origin: Tamil Nadu, Karnataka, and Kerala, India.