Mamta's Kitchen

Green Banana Bhaji/Sabji 2 With Besan

Kachche Kele ki Sookhi Sabji Besan Wali

Mamta Gupta

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.

Ingredients

  • 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.

Instructions

  1. Wash, top and tail bananas.

  2. 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.

  3. Heat oil. Add fennel/mustard seeds, curry leaves and whole chilli, if used.

  4. Add besan/gram flour, stir-fry until it begins to change colour and you get a nutty aroma.

  5. Add turmeric, coriander powder, salt and chilli powder. Stir fry for a few seconds, to mix the spices.

  6. 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.

  7. Squeeze a little lemon juice and sprinkle garam masala on top and serve hot with Plain Paratha or Chapatties and a dal or a curry.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13916]


Content copyright ©2001-2022 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2022 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to [email protected]