Green Banana Bhaji/Sabji 2 With Besan
Kachche Kele ki Sookhi Sabji Besan Wali
Whenever I see green, firm bananas in the supermarket, which isn’t very often, I can’t resist buying them. There are so many dishes you can make with them. This is a tasty dish, you can make it as spicy you like. I keep it simple. If the bananas are slightly yellowing (do not make it with ripe bananas), the dish becomes very slightly sweet, even nicer. Serves 4.
500 gm. Green bananas
1-2 tbsp. cooking oil
1 level tsp. carom seeds (ajwain) or black mustard seeds or (rai)
15-20 curry leaves (adjust amount according to leaf size)
1 broken red chilli (optional)
1-2 tbsp. besan (chickpea/Bengal gram flour*)
1/2 tsp. turmeric powder
1-1 1/2 tsp. salt, adjusted to taste
1 tsp. coriander powder (optional)
1/4 tsp. chilli powder
Juice of 1/4of a lime/small lemon
1/2 tsp. Garam masala
*Besan is actually Bengal gram flour, but often known in UK as chickpea flour. Bengal grams are much smaller than chickpeas and dark brown in colour.
Wash, top and tail bananas.
Slice thickly into about 1-1 1/2 cm. thick discs. Each slice includes a circle of the skin around it. Unless you are cooking straight away, keep these in a bowl of water to stop discolouration.
Heat oil. Add fennel/mustard seeds, curry leaves and whole chilli, if used.
Add besan/gram flour, stir-fry until it begins to change colour and you get a nutty aroma.
Add turmeric, coriander powder, salt and chilli powder. Stir fry for a few seconds, to mix the spices.
Add bananas, stir, lower heat, cover and cook until tender. Stir from time to time. You may need to sprinkle a little water, if it begins to stick to the pan. Banana skins and flesh should become soft and look fried, but not burnt. Do not overcook. It will become mushy.