Mamta's Kitchen

Green Banana Curry - 4 (Mrs. Reeta Kumar’s) Without Onions & Tomatoes

Kachche Kele Ki, Bina Pyaz-Tamatar Ki Sabji

Reeta Kumar

Every curry sauce does not have to take the onion-ginger-garlic-tomato route. In India, many, many everyday curries are made without onions or tomatoes. Serves 2-3


  • 2-3, approximately 250 gm. green bananas (not plantain)

  • 2-4 tbsp. full of natural yoghurt or dahi , lightly beaten to make it smooth

  • 1 tbsp. cooking oil

  • 1 tsp. cumin seeds

  • A pinch of hing or asafoetida powder (omit if you don't have it)

  • 1/2 inch piece of ginger, peeled and grated, roughly 1 tsp. (optional)

  • 1 tsp. turmeric powder

  • 1 tsp. coriander powder

  • 1/4 tsp. chilli powder, adjust to taste

  • Salt to taste

  • 1/2 tsp. Garam Masala

  • A handful of chopped coriander leaves for garnish.


  1. Measure out/prepare all ingredients.

  2. Wash and peel bananas. You can take the skin off the bananas in whole strips. Keep the skins in a bowl of water to stop discolouration.Skins can be sliced like beans and made into a separate vegetable dish by themselves; Green Banana Skin Bhaji/Sabji

  3. Slice the peeled bananas into 2-3 cm chunks. .Keep the slices in a bowl of water until you are ready to cook. Otherwise they will discolour.

  4. Place in a microwave suitable container with a couple of tablespoons of water. Steam on full power for 3 minutes. If still too firm, steam for a few more minutes. Take out and allow to cool on a plate. Otherwise they will continue cooking and will get too soft.

  5. Heat oil in a pan.

  6. Add cumin seeds. As soon as seeds crackle, turn heat down and add turmeric, ginger-if used, coriander powder, salt and chilli powder.

  7. Beat yoghurt lightly with a fork and add to the spices. Stir fry for a minute or two. You will see a little oil shinning at the edges.

  8. Add sliced bananas, stir for a minute to0 coat the bananas with it.

  9. Add water according to how thin/thick sauce you want. Turn heat up.

  10. Bring it to boil it boil and simmer briskly for 5-6 minutes. Taste and adjust seasoning.

  11. Transfer to a bowl, sprinkle chopped coriander leaves and garam masala over it and close the lid.

  12. Serve hot with Chapatties/Plain Paratha.

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