Bethica's Kitchen Flavours: Raw Banana Bharta

You must have had baingan bharta (mashed eggplant), a very popular Punjabi dish, numerous times. So how about trying out Raw Banana Bharta in a South Indian fusion style? I added some sambar powder to the end product. It is equally yummy and tastes awesome.

You can add some red chili flakes for extra spiciness. It goes very well with chapatti or any flat Indian bread. However, it can also be served as a side dish with dal-chawal, sambar/rasam rice or curd rice. So give it a try by checking out the step by step pictorial recipe to prepare it.

2-3 raw bananas, boiled whole
2 tbsp. oil
1 tsp. mustard seeds
pinch of asafoetida
1 onion, chopped
1 tsp. garlic, chopped
1 tsp. ginger, chopped
2 green chilies, chopped
1 sprig curry leaves
1 tomato, chopped
salt to taste
1 tsp. red chili powder
1/2 tsp. turmeric powder
1 tbsp. coriander powder
2-3 tbsp. sambar powder
1 tsp. lime juice
2-3 tbsp. coriander leaves, chopped

Discard the skin from the boiled bananas and mash / grate it. Keep aside. Heat oil in a pan and temper with mustard seeds and asafoetida.

After it stops spluttering, add the onion, ginger, garlic, green chilies and curry leaves. Stir fry till light brown.

Now add the tomato, turmeric powder, red chili powder and coriander powder. Mix everything well and sauté on a medium flame till the tomatoes are mashed. Sprinkle some water if needed.

When done, add the grated raw banana and salt. Give it a stir and continue to stir fry for a couple of minutes.

Now add the sambar powder, coriander leaves and lime juice. Give it a toss and switch off the flame. Keep it covered for 2-3 minutes. Serve as a side dish with either rice or chapattis.