Raw Banana – South Indian Style

I am a great fan of banana in all its varieties, specially the yellow skinned (elaichi) ones. This is one humble fruit that’s perennial and there to serve you at all times of the year. Its loaded with nutrition and pack a good energy punch.
If you think bananas are just for monkeys, think again. Reasons – Bananas combat depression, make you smarter, cure hangovers, relieve morning sickness, protect against kidney cancer, diabetes, osteoporosis and blindness. They can cure the itch of a mosquito bite and put a great shine on your shoes. Topping it all, its a blessing for insomniacs like me.

Raw bananas serve as a good starter when deep fried as chips. This time I thought why not make it as a part of the main-course. Foodies with a sweet n sour tooth will enjoy this one.

RawBanana
Ingredients:

  • Raw bananas – 2
  • Turmeric powder – 1/4 tsp
  • Corriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Fennel seeds – 1/2 tsp
  • Ginger paste – 11/2 tbsps
  • Garlic paste – 2 tbsps
  • Tamarind pulp – 1 tbsp
  • Onion – 1
  • Tomato – 1
  • Curry leaves – 10
  • Salt – as per taste
  • Oil – 5 -6 tbsps

Method:

1. Peel and cut thick round slices of raw bananas. You can also cut bananas vertically to make long slices
2. Put them in a bowl, add salt, turmeric powder, ½ tsp red chilli powder, 1 tbsp ginger paste and mix well.
3. Heat 3 tbsps oil in a non stick pan or a wok, add the bananas slices and saute
4. Chop onion and tomato.
5. Heat 2 tbsps oil in the same pan. Add fenugreek seeds, fennel seeds, curry leaves and onion and saute
6. Add remaining ginger paste, garlic paste and tomato and mix
7. Sprinkle little water, cover and cook on medium flame
8. Add turmeric powder, coriander powder, ½ tsp red chilli powder and mix. Add ½ cup water and salt and mix well
9. Add the sauteed bananas slices, tamarind paste and mix gently. Reduce heat, add a little more water, cover and cook for 1-2 minutes
10. Garnish with corriander

P.S. : Skip the tamarind paste if you want it less sour.
When served hot, its a great companion for chapatis, rotis or appams. Infact, I also loved it just like that even when it was cold.
The sweet-sour flavours of the banana are irresistible at all temperatures 🙂

 

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