Green Banana Curry - 3 (Mrs. Rastogi’s) With Yoghurt Sauce
Kachche Kele ki Lat-pati Sabji
Green bananas (not plantains) make lovely curries, on their own or added to meat/fish etc. This is a delicious yet easy recipe from north India, from late Mrs. Vinodini Rastogi, my sister in-laws mum. The recipe says that the bananas should be green and firm, with not even a little hint of ripeness, but I have made it with bananas with just a hint of yellowing, because that is the best you can usually get in UK supermarkets. I have discovered that the hint of developing sweetness in such bananas, actually add to the taste of the dish- Mamta. Serves 4
500 gm. green bananas (not plantain), green and firm
1 tbsp. mustard oil
1/2 tsp. methi or fenugreek seeds
A pinch of asafoetida powder
1 cup yoghurt or dahi at room temperature
2 cloves garlic, peeled and crushed
1/2 tsp. turmeric or haldi powder
1 full tsp. coriander powder
1/4 tsp. chilli powder, adjusted to taste
1 1/4 tsp. salt, adjusted to taste
A Pressure cooker (optional)
Top and tail bananas and slice thickly, approximately 2-2.5 cm. thick slices. Keep them in a bowl of water, or they will discolour.
Heat oil in a wok or karahi. Add methi seeds and asafoetida powder.
As soon as seeds begin to turn brown, add bananas, turn heat down.
Add all the spices and salt and mix well.
Add yoghurt and stir well.
Cook in pressure cooker for 2 pressures( 3-4 minutes under full pressure). Or, cook covered in the wok on low heat, until tender. You may need to add a little more water when cooking without a pressure cooker.
Once cooking is over, bananas absorb liquid if they are lest for a while. If this happens, re-heat with a little water, so that they have 'coating/clingy' gravy/sauce when served, as seen in the first picture.
Optional; You can add garam masala at the end. You can also add a little chopped coriander leaves as a garnish.