Delicious Spiced Raw Banana CurryVeg
Enjoy this flavorful, plant-based meal featuring tender raw bananas simmered in a rich, aromatic gravy. This dish is prepared entirely without onion or garlic, relying on a beautiful blend of warming spices like hing, ginger, and coriander to create a deep, savory profile. The addition of yogurt provides a subtle creaminess, balancing the heat from the red chili. Perfectly paired with steamed rice or flatbreads, this healthy and quick dish makes for a wholesome everyday meal.
Ingredients
Bananas ( 6 small )
1 small Tomato
coriander leaves(1 handful fresh)
1 tbsp Coriander Seeds
to taste Salt
1 tsp Turmeric Powder
3 tbsp Oil
1 tsp Asafoetida Powder (Hing)
1 inch Ginger (crushed)
dried red chillies (2)
2 tsp Coriander Powder
1 tsp Red Chilli Powder
2 tsp Kashmiri Red Chilli Powder
unsweetened yogurt(4 tbsp)
Instructions
1
Cut the bananas into long pieces and keep them immersed in water to prevent browning.
2
Heat 2 tablespoons of oil in a pot over medium heat. Add a quarter teaspoon of turmeric and salt. Drain the bananas and stir-fry them in the pot until golden brown. Remove and set aside.
3
In the same pot, add more oil if needed. Add crushed coriander seeds, dried red chillies, and hing.
4
Stir in the crushed ginger and another quarter teaspoon of turmeric. Add the chopped tomato and sauté until soft and mushy.
5
Mix in the coriander powder and toast for about 30 seconds.
6
Add the beaten yogurt along with the Kashmiri and regular red chilli powders. Cook the masala for two minutes until it becomes thick and releases oil.
7
Pour in 1.5 cups of water and a handful of coriander leaves. Cover and simmer the gravy for 5 minutes.
8
Add the stir-fried bananas, adjust salt as needed, and garnish with more fresh coriander before serving.
