Sharkara Upperi / Sharkkara Varatti

Peel and cut the plantain into lengthwise four pieces.

Dip the pieces in water along with salt and 1/4 tsp turmeric powder for 2 minutes.

Drain out the water and cut the plantain into small thick pieces.

Add a little salt to 1/2 litre of water and dip the banana pieces in the salt water for another 2 minutes.

Wash the banana pieces and drain out the water completely.

Heat a khadai and add coconut oil for deep frying.

When the oil becomes hot, add the drained banana pieces and fry on medium flame until crispy.

When the bubbles settle down, sprinkle some water and turn the flame high. Once the bubbles settle down again, remove the banana chips from the flame.

Let the chips cool down completely.

For coating, boil jaggery with 1/4 cup water until it melts completely. Strain to remove impurities.

Boil the jaggery syrup again until it reaches one-string consistency. Boil for one more minute.

Drop the fried banana chips into the jaggery syrup and stir continuously until the syrup thickens and coats the chips well.

Turn off the flame and add dry ginger powder, cumin seed powder, pepper powder, cardamom powder, and sugar powder. Mix well.

Add rice flour as needed to harden the coating.

Once cooled, transfer to an airtight container. It stays good for weeks.