Raw Banana Curry

 

          Turn this humble veggie into an absolutely delicious and appetizing curry. I kept it semi dry to be had with rice or any Indian bread. The addition of ghee to the end product gives a nice distinct flavour to the preparation. I added tomatoes to this dish, but you can add some lime juice for more tangy flavour. Very few basic ingredients are required to dish out this recipe. It is a simple side dish that has a tempering of mustard seeds and cumin seeds. So check out the step by step pictorial recipe to prepare this amazing dish.

• 2-3 raw banana
• 3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• salt to taste
• 1 tsp. ghee
• 1 tbsp. coriander leaves

          Peel the raw bananas and the chop them. Immerse in water till cooking time to avoid discoloration. 

          Heat 1 tbsp. oil in a pan and stir fry the chopped banana along with a pinch of salt and turmeric powder till light brown. Keep aside.

          In a small bowl, mix together ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water and keep aside. 

          Heat remaining oil and temper with mustard seeds and cumin seeds. Sauté for a few  seconds. 

          Add the onion and curry leaves. Stir fry till it turns translucent. Now add the spice paste and sauté till the oil separates.

          Add the chopped tomatoes and cook till it is mashed. Then add the sautéed bananas and salt to taste. Mix well so that it is well coated with the masala.

          Now add 1 cup water and cook, covered till the gravy is slightly thick to a desired consistency. 

          When done, switch off the flame. Add the ghee and coriander leaves. Cover and give it a standing time for 5 minutes. Serve hot with steamed rice or chapattis. 

                     Peel the raw bananas & the chop them. Immerse in water till cooking

                     time to avoid discoloration. 

                       Heat 1 tbsp. oil & stir fry the chopped banana along with a pinch of 

                       salt and turmeric powder till light brown. Keep aside.

                      In a small bowl, mix together ginger-garlic paste & all the dry spices

                      (except salt) with 1/4 cup water and keep aside. 

                           Heat remaining oil & temper with mustard seeds & cumin seeds. 

                           Sauté for a few  seconds. 

                               Add the onion & curry leaves. Stir fry till it turns translucent. 

                                 Now add the spice paste and sauté till the oil separates.

                                  Add the chopped tomatoes & cook till it is mashed. 

                          Add the sautéed bananas & salt to taste. Mix well so that it is well 

                          coated with the masala.

                             Add 1 cup water & cook, covered till the gravy is slightly thick

                             to a desired consistency. 

                                 When done, switch off the flame. Add the ghee and .....

                             coriander leaves. Cover & give it a standing time for 5 minutes.

                                 Serve hot with steamed rice or chapattis.