Raw Banana CurryPriyanka Vithlani
Raw Banana Curry
- Cooking pot
- Cooking pan
- Wooden ladle
- 5 to 6 raw green bananas
- 1 tbsp Cold-pressed coconut oil
- 1 Onion chopped
- 1 – 2 Red chillies soaked dried and made into a paste
- 4 – 5 Cloves of garlic
- ½ tbsp Fresh turmeric grated or 2 tsp of Immunity powder
- 2 tbsp Fresh ginger/adrak grated
- 1 tsp Jeera/cumin
- 2 tsp Mustard/rai seeds
- 2 cups Fresh coconut/nariyal milk
- 2 tbsp Fresh tamarind/imli paste
- 4 to 5 tbsp Chopped coriander/dhaniya
- 4 to 5 tbsp Chopped basil
- Salt as per taste
- Take a pot, fill it with water and add the bananas (single piece separately).
- Bring it to boil for 15 - 20 minutes.
- Once you see the banana losing its colour, turn off the gas and keep it aside.
- Once it is cooled completely, peel and chop into cubes evenly.
- In a pan, take coconut oil; add jeera, mustard seeds, onions, garlic, ginger, turmeric, and red chilli paste.
- Let it cook for 10 minutes.
- Now, stir in the chopped bananas; add coconut milk and tamarind paste.
- Cover it with the lid, and let it cook well on a slow flame for 5 to 6 minutes.
- Add coriander, basil, and salt as per taste.
- Serve hot with rice or roti.
- If the gravy looks too thin, add some sattu flour mixed with water.
- Add other vegetables along with the banana for more flavour.
- Never keep the open-cut banana in the open for too long as it gets oxidised and turns black.
- Immediately boil the banana in water and cook till mushy. Once cooled, peel it immediately and use.
- Raw bananas contain two types of fibre - resistant starch and pectin which makes one feel fuller.
- They also help in controlling sugar levels post meals.
- They are rich in potassium, and help in better iron absorption.
- They work as an excellent probiotic, feeding the friendly bacteria in the gut.
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