Green Banana Fritters Curry In A Yoghurt Sauce
Kachchae Kelae Kae Pakorae Ki Dahi Wali Sabji
In the countries where banaas grown, green bananas (not plantains) are often cooked like a vegetable. You will find hundreds of recipes for them on the world wide web. This one comes from sister in-law in Delhi. Serves 4-6, depending upon the size of bananas.
4 green bananas, very green and firm.
4 full tbsp. besan/Bengal gram flour (often called chickpea flour)
1/2 tsp. salt
Oil for deep frying banana batons
For the curry gravy/sauce:
1 tbsp. mustard oil
1/2 tsp. methi/fenugreek seed
1 cup natural, thick yoghurt (dahi) at room temperature. Skimmed milk yoghurt does not work, it is more likely to split ad not a tasty. Yoghurt straight out of the fridge is also more likely to split during cooking.
1/2 tsp. turmeric or haldi powder
1/4 tsp. chilli powder, adjusted to taste
1 1/4 tsp. salt, adjusted to taste
2-4 cloves of garlic, crushed
1/2 cup water
3/4-1 cup of water for the gravy/curry sauce (enough to have a thick…ish gravy. Runny gravy does not work in this dish.
1/2 tsp. Garam Masala
Making the banana flaps/batons
Peel the bananas. (Save peel for making Green Banana Skin Bhaji/Sabji. Keep them immersed I water to stop from discoloring)
Cut each banana into approximately 2-3 inch sized piece each. Then slice each piece vertically into thick flaps. Keep aside, soaked in water.
Make a Besan batter, slightly thinner than a Pakora batter, with a little salt.
Dip in batter and fry banana pieces gently. They should be cooked and not raw at the end of frying. If the oil is too hot, the batter will brown but bananas will not cook fully. Keep aside.
The gravy/curry sauce
Mix turmeric, chilli powder, salt, garam masala and crushed garlic to the yoghurt and mix.
Add 1/2 cup of water and mix it in. Keep aside.
Heat oil in a wok or karahi. Add methi seeds and asafoetida powder.
As soon as seeds begin to turn brown, add banana pakoras/batons and pour the yoghurt-spice mix over them. Mix well stir-fry gently. This will allow the masalas to cook.
Now add enough water to give a thick…ish curry sauce consistency. Don’t make the sauce too watery, just a bit thinner than custard.
Bring to boil. Simmer for a few minutes until bananas become tender. It doesn’t take long, as bananas are already partly cooked during frying.
Sprinkle garam masala, close lid and turn off heat.
After the cooking is over, bananas may absorb liquid, if they are left for a while. If this happens, re-heat with a little hot water, just enough to have 'coating/clingy' gravy/sauce when served, as seen in the first picture.
Optional: You can also add a little chopped coriander leaves as a garnish.