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Firm, starchy, and wonderfully versatile, Ash Plantain — known as Kacha Kela in Hindi, Aratikaya in Telugu, and Vazhakkai in Tamil — is an unripe green plantain prized across Indian, South Asian, East African, and Caribbean cuisines. Unlike sweet ripe bananas, ash plantain is used as a vegetable — boiled, fried, curried, or made into crispy chips. Our 500g pack is perfect for everyday cooking. Browse our full range in Everyday Vegetables or explore all our fresh produce in Fresh Foods.
For classic Aratikaya Fry (raw banana stir-fry), boil peeled plantain until just tender, then pan-fry with mustard seeds, curry leaves, turmeric, and chilli for a crispy South Indian side. Ash plantain is also excellent in Kacha Kela Sabzi with onions and spices, Kerala-style Vazhakkai Thoran with coconut and curry leaves, or sliced thin and deep-fried into crispy plantain chips. It can also be boiled and mashed as a nutritious alternative to mashed potato.
Store ash plantain in a cool, dry place away from direct sunlight — it keeps well for 5–7 days. Do not refrigerate unpeeled plantain as cold temperatures can blacken the skin. Once peeled, use immediately or submerge in water with a squeeze of lemon to prevent browning.
Q: What is the difference between ash plantain and regular banana?
A: Ash plantain (raw/green plantain) is unripe and starchy, used as a vegetable in cooking. It is not sweet and cannot be eaten raw. Regular bananas are ripe, sweet, and eaten as fruit.
Q: How do I peel ash plantain?
A: Cut off both ends, score the skin lengthways, and peel away the skin. It can be tough — soaking in warm water for a few minutes makes peeling easier. Lightly oil your hands to avoid staining.
Q: Can I make plantain chips with ash plantain?
A: Yes — slice thinly, season with salt and chilli, and deep-fry or air-fry until golden and crispy. They make an excellent snack and are a popular street food across South India and East Africa.
