Lau Patay Kacha Kolar Paturi (Raw Banana steam cooked in Bottle Gourd Leaves - Bong Style)

 

            Paturi typically is a traditional Bong delicacy were fish of any kind is steam cooked. It is sometimes steamed in banana leaf or pumpkin leaves. So this is the latter version, which is an age old recipe, not much heard of. However, such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. You also get to eat the leaves as well. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So check out the step by step pictorial recipe to prepare this classic humble dish.

• 2 raw bananas, peeled & chopped lengthwise
• 1/2 cup fresh grated coconut 
• 1 tbsp. mustard seeds, soaked for 10-15 minutes
• 1-2 green chilies, chopped
• 2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra fresh green chilies
• extra mustard oil
• few bottle gourd leaves, washed & pat dried

           Blend together coconut, mustard seeds, green chilies and a pinch of salt in a mixer grinder into a smooth paste. Transfer to a bowl. 

           Add turmeric powder, coriander leaves, mustard oil, yoghurt and salt to taste. Add the raw banana and marinate for 10-15 minutes. 

           Take 2-3 bottle gourd leaves (depending on their size). Place few raw banana slices along with the gravy in the center along with a chili on the top. 

          Gently fold it into a parcel and tie with a thread. Do the same with rest of the marination mix.

          Arrange the parcels on a greased steamer and steam on a medium heat for 15 minutes. When done, discard the string and open the parcels. 

          Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

Blend together coconut, mustard seeds, green chilies & a pinch of salt in a mixer grinder into a smooth paste. Transfer to a bowl. 

Add turmeric powder, coriander leaves, mustard oil, yoghurt & salt to taste. Add the raw banana & marinate for 10-15 minutes. 

Take 2-3 bottle gourd leaves (depending on their size). Place few raw banana slices along with the gravy in the center along with a chili on the top. 

Gently fold it into a parcel & tie with a thread. Do the same with rest of the marination mix.

                      Arrange the parcels on a greased steamer.

Steam on a medium heat for 15 minutes. When done, discard the string & open the parcels. 

Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

Raw Banana Stir Fry - Kerala style

 

          This is a very easy and a simple Kerala style stir fry recipe of raw Banana. It also goes by the name of Kaya Mezhukkupuratti. Enjoy it alongside curd rice, rasam rice or sambar rice. One can also pair it with Malabar parotta or plain chapatti. So check out the step by step pictorial recipe to prepare this traditional and a comforting dish,

           In this recipe, I have not used any onion, garlic, ginger or tomatoes. Yet it turned out so yummy. You may add so if you wish. So with very few ingredients, you can prepare this amazingly flavorful dish in no time. Coconut oil is used for an authentic touch and flavor.

• 2-3 raw bananas, boiled, peeled and chopped into small pieces
• 1 tsp. coconut oil
• 1 tsp. urad dal 
• 2 dry red chilies
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1/2 cup fresh grated coconut

Tempering - 

• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1 onion, chopped
• salt to taste

          Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds and fennel seeds for a minute. 

         Then add the coconut and continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

          Tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. After it stops spluttering, add the onion and curry leaves. Sauté till light brown. 

          Now add the boiled banana cubes and salt. Mix everything well and sauté for 2-3 minutes.

          Add the ground spice powder and give it a mix. Let the banana be nicely coated with all the masala. 

          Sauté for a minute and switch off the flame. Serve as a side dish or as a part of a Sadya Meal. 

                        Boiled Bananas.

                    Peeled and chopped into small cubes.

Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds & fennel seeds for a minute. Then add coconut & continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

Heat oil in a pan & temper with mustard seeds, cumin seeds & dry red chilies.

After it stops spluttering, add the onion & curry leaves. Sauté till light brown. 

Add the boiled banana cubes & salt. Mix everything well & sauté for 2-3 minutes.

                 Add the ground spice powder & give it a mix. 

Let the banana be nicely coated with all the masala. Sauté for a minute & switch off the flame. 

                   Serve as a side dish or as a part of a Sadya Meal. 

Raw Banana Sukka (Balakai Sukka - Mangalorean style)

 

          This is a traditional Mangalorean style Raw Banana Curry prepared with freshly ground spices that are first roasted and ground to impart the flavour. A generous amount of coconut is also added to the ground spice. 

          It is a simple side dish that has a tempering of mustard seeds, cumin seeds, red chilies, curry leaves, urad dal and asafoetida. This must try dish is especially prepared during special occasions. You can serve it as a side dish with rice or parotta. So check out the step by step pictorial recipe to prepare this classic dish. 

Ingredients - 

• 2-3 raw bananas, cubed
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies
• 1 tsp. urad dal (split black lentil)
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste mixed with 1/4 cup water
• 1/3 cup fresh grated coconut
• 1/2 tsp. turmeric powder 
• salt to taste
• 2-3 tbsp. coriander leaves, chopped

To dry roast & grind - 

• 4-5 dry red chilies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. urad dal
• 1 tsp. raw rice
• 8-10 whole peppercorns
• 1 sprig curry leaves
• 2-3 garlic cloves

          Dry roast all the ingredients mentioned and keep aside to cool down. Then grind into a powder. To it add the fresh grated coconut and grind coarsely. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the cumin seeds, urad dal, curry leaves and asafoetida. Sauté for a few seconds. 

          Add the raw banana, salt and turmeric powder. Sauté for a minute. Then add the tamarind water and cook, covered till tender.

          Add the ground spice and give it a toss. Stir fry for a minute. When done, garnish with coriander leaves and serve as a side dish with rice or parotta. 

                      Dry roast all the ingredients mentioned & keep aside to cool down. Then 

                      grind into a powder. To it add fresh grated coconut & grind coarsely. 

                      Heat oil & temper with mustard seeds & dry red chilies. After it stops 

                      spluttering, add cumin seeds, urad dal, curry leaves & asafoetida. Sauté 

                      for a few seconds. 

                          Add the raw banana, salt & turmeric powder. Sauté for a minute. 

                                Then add the tamarind water and cook, covered till tender.

                                Add the ground spice and give it a toss. Stir fry for a minute.

                                  When done, garnish with coriander leaves.

                                  Serve as a side dish with rice or parotta. 

Raw Banana Thoran (Kerala Cuisine)

 

          This is a simple, easy and a traditional Kerala recipe, where raw banana is cooked with fresh coconut. It is tempered with mustard seeds, curry leaves, red chili and raw rice for a delicious flavor.  This happens to be one of the items in the Onam Sadya meal, and is relished as a side dish. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 3 raw bananas
• 1/3 cup fresh coconut, grated
• 2-3 garlic cloves
• 1/2 tsp. cumin seeds
• 1-2 green chilies
• 2 sprigs curry leaves
• 3 tbsp. coriander leaves
• 2 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 tsp. raw rice
• 1 onion, chopped
• salt to taste
• 1/4 tsp. turmeric powder

          Pressure cook the raw bananas in sufficient water for 1 whistle. When cool, discard the skin and chop into cubes. 

          Grind the coconut, garlic, cumin seeds, green chilies, coriander leaves and 1 sprig curry leaves into a coarse paste. Keep aside.

          Heat oil in a pan and temper with the mustard seeds, dry red chili, 1 sprig curry leaves and raw rice. Sauté till it stops spluttering.

          Now add the onion, salt and turmeric powder. Stir fry till light brown. Then add the boiled banana and cook, covered on a low flame 1-2 minutes. 

          Add the coarse paste and give it a stir. Sauté for a minute and then switch off the flame. Serve as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.

                    Grind coconut, garlic, cumin seeds, green chilies, 1 sprig curry leaves & 

                    coriander leaves into a paste. Keep aside.

                     Heat oil & temper with mustard seeds, dry red chili, 1 sprig curry leaves

                     and raw rice. Sauté till it stops spluttering.

 Now add the onion, 

                                  salt and turmeric powder. Stir fry till light brown. 

                     Then add the boiled banana & cook, covered on a low flame 1-2 minutes. 

                                 Add the coarse paste and give it a stir. Sauté for a minute. 

                   Serve as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.