A dish from southern part of India. Raw bananas are rich in dietary fiber, potassium and calcium making it ideal to include in your diet to promote a healthy lifestyle.
2 medium raw bananas or 2 cups of peeled and chopped banana.
1 tbsp cooking oil you prefer. Coconut oil works best.
1 tsp urad dal
1 teaspoon mustard seeds
A pinch of hing (asafoetida) 1 or 2 dry red chillies - broken and seeds removed 1 sprig curry leaves or 8-10 curry leaves ¼ teaspoon turmeric powder ½ teaspoon red chilli powder ¼ cup water or add as required salt as required
2 tbsp fresh - coconut grated
Chopping raw bananas
Rinse the raw bananas first and peel them.
Chop them in small cubes. Add them in a bowl containing water, so that they don't darken. Keep aside.
Making the Stir-fry:
Heat 1 tablespoon oil in a shallow pan. Once hot, keep the heat on low and add 1 tsp mustard seeds. Let the mustard seeds splutter.
Then add urad dal and hing. Stir them well and saute for a minute.
Next add 1 or 2 dry red chillies (broken & seeds removed) and 1 sprig curry leaves. Mix very well and saute for a minute.
Then add the chopped raw bananas. Mix the bananas with the rest of the ingredients.
Next add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and salt as required. Mix very well.
Add 1/4 cup water. Mix again and cover the pan and cook the bananas on a low heat.
Check a couple of times when the banana is cooking. If the water dries up and the banana is not cooked, then you can add some more water.
Once the bananas have softened, then cook them without a lid, till all the water or moisture evaporates.
Keep stirring a couple of times when sauteing them. Take the pan off the heat once done and garnish with freshly grated coconut.
Serve with sambar-rice, rasam-rice, dal-rice or yogurt-rice.