Raw banana is very underused vegetable in indian cuisine. However, it has a plain taste that helps it incorporate spices that it is cooked in very seamlessly. It goes well with sambhar, dal or curd rice. This dish is a really easy and delicious recipe. So do not hold the vegetable that is packed with fiber, vitamins and minerals at bay and dive right in.
Raw banana: 2
Green chili (slit lengthwise): 2
Cumin seeds: 1 tsp
Chili powder: 1 tbsp
Corriander powder: 1 tbsp
Cumin powder: 1 tsp
Amchur (dry mango) powder: 1/4 tsp
Garlic crushed: 2 pods
Turmeric powder: 1/4 tsp
Asafoetida (hing): pinch
Curry leaves: 7-8 leaves
Oil: 2 tbsp
Salt to taste
Peel the banana very lightly (only the outer skin). Cut into medium sized pieces.
Crush the garlic together with chili powder, corriander powder, cumin powder and amchur powder.
Heat oil. Add asafoetida, curry leaves and slit green chilies.
Add banana and turmeric powder and stir cook for 5 minutes.
Add ~ 3 tbsp water, mix it and cover and cook for 5 minutes on low flame.
Add the powder mix, salt, mix and cover and cook for 5 more minutes on low flame.
Open and cook for few more minutes. Add cilantro leaves and DONE!