Raw bananas are in comparison with potatoes. My mom doesn’t eat potatoes; hence in every recipe where potato is used she replaces it with raw bananas. And bet it, the taste is simply superb. Today I made them in tomato gravy; simply delicious.
Let us start cooking!!!
Ingredients:
Raw bananas: 2 medium peeled, cut into small pieces and kept in salt water so that they do not turn black
Tomatoes: 1 medium grinded into a fine paste
Onion: 1 small grinded into a fine paste (Optional)
Ginger-garlic paste: 1 tsp (Optional)
Oil: 1 tbsp
Asafetida: a pinch
Mustard seeds: 1/2 tsp
Cumin seeds: ½ tsp
Coriander powder: 1 tsp
Red chilly powder: 1/2 tsp
Turmeric powder: ¼ tsp
Salt as per taste
Curry leaves: 5-6
Cloves: 1 freshly grounded
Whole black pepper: 2 freshly grounded
Chat masala: ¼ tsp
Kasoori methi: a pinch
Coriander leaves: 1 tbsp finely chopped
Method:
1. Heat oil in a pressure cooker. Add asafetida and mustard seeds. Let it splutter. Now add curry leaves, cumin seeds, cloves and black pepper. Let them fry for a few seconds.
2. Now fry the ginger-garlic paste till the raw smell goes off.
3. Add onion paste. Fry for few minutes.
4. Then add tomato paste, coriander powder, turmeric powder, red chilly powder, and salt. Fry till the oil separates.
5. Add the raw bananas and 1 tbsp of water. Close the cooker lid and cook for 2 whistles. One on high and the other on low.
6. Let the pressure release by itself.
7. Open the lid and stir. Now add chat masala and kasoori methi. Again stir.
8. Garnish with coriander leaves and serve hot.
Tips:
1. If you are cutting the bananas beforehand then remember to put them in salt water otherwise they’ll turn black.
See you soon with a new recipe till then Happy Cooking!!!
Let us start cooking!!!
Ingredients:
Raw bananas: 2 medium peeled, cut into small pieces and kept in salt water so that they do not turn black
Tomatoes: 1 medium grinded into a fine paste
Onion: 1 small grinded into a fine paste (Optional)
Ginger-garlic paste: 1 tsp (Optional)
Oil: 1 tbsp
Asafetida: a pinch
Mustard seeds: 1/2 tsp
Cumin seeds: ½ tsp
Coriander powder: 1 tsp
Red chilly powder: 1/2 tsp
Turmeric powder: ¼ tsp
Salt as per taste
Curry leaves: 5-6
Cloves: 1 freshly grounded
Whole black pepper: 2 freshly grounded
Chat masala: ¼ tsp
Kasoori methi: a pinch
Coriander leaves: 1 tbsp finely chopped
Method:
1. Heat oil in a pressure cooker. Add asafetida and mustard seeds. Let it splutter. Now add curry leaves, cumin seeds, cloves and black pepper. Let them fry for a few seconds.
2. Now fry the ginger-garlic paste till the raw smell goes off.
3. Add onion paste. Fry for few minutes.
4. Then add tomato paste, coriander powder, turmeric powder, red chilly powder, and salt. Fry till the oil separates.
5. Add the raw bananas and 1 tbsp of water. Close the cooker lid and cook for 2 whistles. One on high and the other on low.
6. Let the pressure release by itself.
7. Open the lid and stir. Now add chat masala and kasoori methi. Again stir.
8. Garnish with coriander leaves and serve hot.
Tips:
1. If you are cutting the bananas beforehand then remember to put them in salt water otherwise they’ll turn black.
See you soon with a new recipe till then Happy Cooking!!!
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