Mamta's Kitchen

Green Banana Curry - 1

Kachche Kele ki Rasedar Sabji - 1

Mamta Gupta

In banana growing countries, bananas are not only eaten ripe, they are also used extensively in various dishes. Look for other green banana recipes on this site. This curry is made in a way similar to a potato curry, but tastes quite different. Serves 4.

Ingredients

  • 1/2 kg. or 500 gm. green bananas

  • 2 tbsp. oil or ghee

  • 1/2 tbsp. cumin or mustard seeds

  • A large pinch of asafoetida powder

  • 6-8 curry leaves

  • 1 large onion (225 gm. approximately), peeled, finely chopped or grated

  • 1/2 inch piece of ginger, peeled and grated

  • 2 cloves of garlic, peeled and crushed or grated (optional)

  • 150 gm. tinned or fresh chopped tomatoes

  • 1 level tsp. turmeric powder

  • 1 1/2 tsp. coriander powder

  • 1/4-1/2 tsp. chilli powder or to taste

  • 1 1/2 level tsp. sweet paprika powder for colour (optional)

  • Salt to taste

  • 2 cups of boiling water

  • 2 tbsp. coconut cream, powder or block

  • 1/2 tsp. Garam Masala

  • A handful of chopped coriander leaves, for garnish (optional)

Instructions

  1. Peel the skin of the bananas lengthways, using a sharp knife. Banana skins can be saved in a bowl of water, to be made into Green Banana Skin Bhaji. Always keep cut green bananas or their skins in water. This stops discolouration.

  2. Cut banana flesh into 1 1/2-2-inch long pieces. Keep them in water. Alternatively, you can deep fry banana slices in hot oil, until a light brown colour, but I tend not to do this. If you are frying them, make sure they are dry before adding to hot oil. Leave on a paper towel to remove excess oil.

  3. Heat 2 tbsp. Oil or ghee in a pan, until lightly smoking.

  4. Add cumin/mustard seeds, curry leaves and asafoetida. When seeds splutter, add onions, ginger and garlic. Fry until onions are browned.

  5. Add tomatoes, all the spices except garam masala and salt.

  6. Fry until oil separates.

  7. Add bananas and stir to coat the pieces with spices.

  8. Add water and bring to boil.

  9. Simmer until bananas are tender. If un-fried, this may take 10-15 minutes. Fried bananas will take only a few minutes of cooking. It also depends on how fresh the bananas are.

  10. Add coconut cream now, if used.

  11. Adjust seasoning, add garam masala and turn heat off.

  12. Stir in coriander leaves.

  13. Serve hot with Chapatties or Parathas.

Notes

  • *You can add a couple of bay leaves, 2 large cardamoms, 4 cloves, 5-6 peppercorns and a small piece of cinnamon to the hot oil, along with cumin seeds, at step 5.

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