Turn this humble veggie into an absolutely delicious and appetizing curry. I kept it dry to be had with any Indian bread. The addition of the aromatic Andhra spice (kura karam podi) adds a distinct flavour to the preparation.
Substitute it with sambar / rasam powder. That will give a punch to the dish. It can also be relished as a side dish with either curd-rice, sambar-rice or a simple dal/kadhi-chawal. Do add some lime juice for a tangy flavour. Please check for a step by step method with pictures to prepare it.
- 2 raw plantain, skinned & chopped
- 1/2 cup frozen green peas
- 2-3 tbsp. oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1 large onion, chopped
- 4-5 garlic cloves
- 1" ginger, chopped
- 1 tomato, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1 tbsp. roasted coriander powder
- 1 & 1/2 tbsp. kura karam powder / sambar powder
- coriander leaves & sliced onion to garnish
Grind the onion, ginger, garlic and tomatoes to a smooth paste. Keep aside. Heat 1 tbsp. oil in a non-stick pan and fry the chopped banana till light brown. Drain and keep aside.
Heat remaining oil and temper with mustard seeds. Allow it to splutter. Then add the ground paste and curry leaves. Saute till the oil separates from the sides of the pan.
Now add the powdered spices and mix well. Add the fried banana, green peas and 1/2 cup water. Cover and simmer on low flame till the gravy thickens.
Serve, garnished with coriander leaves and sliced onion. Relish with either chapattis or rice.
Heat 1 tbsp. oil and fry the bananas till light brown. keep aside.
Heat remaining oil and temper with mustard seeds. Allow it to splutter.
Add the ground onion paste and curry leaves. Saute till oil separates.
Add all the powdered spices and mix well.
Add the fried banana, green peas and 1/2 cup water. Simmer, covered
till the gravy is thick.
Serve, garnished with coriander leaves and sliced onion. Enjoy
as a side dish with chapattis or rice.