- 2-3 raw banana, peeled, boiled & grated
- 2-3 tbsp. oil
- 1-2 dry red chilies, broken
- 1 tsp. mustard seeds
- 1 tsp. urad dal
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 1/2" ginger, chopped
- 1-2 green chilies, chopped
- 1 sprig curry leaves
- 1 tbsp. tomato paste
- 1 tsp. turmeric powder
- salt to taste
- 1 tbsp. sambar powder
- 2 tbsp. fresh grated coconut
- 2 tbsp. roasted peanuts
- 1-2 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with mustard seeds, dry red chilies, urad dal and asafoetida.
Now add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown.
Then add the tomato paste and turmeric powder. Give it a toss.
Add grated raw banana and salt to taste. Sauté on a low flame for 2-3 minutes.
Next add the sambar powder, coconut and roasted peanuts. Stir fry for 1 minute.
When done, switch off the flame and garnish with coriander leaves.
Serve for breakfast with coconut chutney, as a side dish with curd-rice / sambar-rice or for lunch with some pickle and papad. Choice is yours.