Kerala-Style Raw Banana CurryVeg

1

Peel the raw bananas, dice them into medium-sized pieces, and wash them in salted water to prevent discoloration.

2

Cut the tomato into rough pieces.

3

Prepare the coconut paste by blending the grated coconut and cumin seeds (jeera).

4

Start by pulsing without water to crush the ingredients, then add a little water and blend until smooth.

1

In a clay pot or cooking vessel, add the diced raw bananas and the chopped tomatoes.

2

Add enough water to cover the ingredients, then stir in the green chili and curry leaves.

3

Add the turmeric powder, coriander powder, chili powder, and salt. Mix everything well.

4

Cook on medium flame until the banana wedges are tender.

5

Once the bananas are cooked, pour in the prepared coconut mixture.

6

Stir well and let it simmer on low flame for about 5 to 6 minutes.

7

Keep the pot uncovered during this time to achieve the desired consistency.

1

In a separate pan, heat the coconut oil.

2

Add mustard seeds and wait for them to splutter.

3

Add the dry red chilies and finely chopped small onions (shallots).

4

Sauté the mixture until the onions turn a light golden color.

5

Turn off the flame, add the Kashmiri chili powder, and mix quickly.

6

Pour this tempering over the prepared curry.

7

Give the curry a final gentle mix and serve warm with rice.