y’all this kachcha kela sabzi (raw banana curry) is absolute BANANAS! My favorite part is the fragrance of the curry leaves and other spices. I made this for Ganesh Chathurthi, a Hindu festival, when a spicy potato curry is generally made. Since Jains do not eat potatoes, I replaced them with raw bananas. You can use this versatile filling for masala dosa, stuffed parathas, grilled sandwiches, and wraps.
INGREDIENTS
3 green, raw bananas (not plantains)
For the temper:
1-2 tbs oil
¼ tsp hing
1 tsp mustard seed
½ tsp cumin (jeera)
1 tsp sesame seeds
½ tsp turmeric (haldi)
For the masala:
½-1 tsp ground red chili (per taste)
½ tsp garam masala
1 tsp ground coriander powder
½ tsp amchur (or lime juice)
6-8 dried curry leaves
Salt (per taste)
Garnish – dried cilantro
METHOD
1 Steam the entire bananas for 10 min on the stove or 5 min in the Instant Pot. Release steam naturally
2 Once bananas are cooled, unpeel them, and cut them in 1 inch pieces
3 Heat oil in a skillet and add all the temper ingredients. Add cut bananas to the oil, stir, and cook for about 2-3 min
4 Add the masala ingredients and stir lightly. Taste and adjust spices if needed. Then, cover and cook for 2-3 more min
5 Add cilantro and enjoy with roti/paratha or even plain like masala fries!
Notes: I used dried curry leaves and dried cilantro to make this Paryushan friendly, but you can use fresh ones.
Tags: Indian
