Raw Banana Masala Curry

2 raw banana (unripe firm)
2 tbsp oil
1 sprig curry leaves
1/2 tsp mustard
1/2 tsp cumin
1 pinch asafoetida or hing
1 green chili
1/8 tsp turmeric or haldi
salt as needed
1 cup onions finely chopped or sliced
1/2 to 3/4 cup tomatoes chopped & mashed (deseeded)
1 ½ tsp ginger garlic paste
1 tsp red chili powder (adjust as needed)
1 tsp garam masala adjust to suit
1/2 tsp coriander powder
2 tbsp coriander leaves chopped

Wash & peel banana. Make sure the inner skin has been removed completely. Cube them and steam in a steamer or pressure cooker until cooked al dente (just cooked). It takes around 10 to 12 mins on a medium heat. You can also boil them in a pot with 2 cups of water. Heat a pan with oil and crackle cumin and mustard. Add hing, curry leaves, onions and green chilies. Saute until the onions turn completely golden. Add ginger-garlic paste and fry until the raw smell goes off. Add tomatoes, salt and turmeric. Mix and saute until the tomatoes turn mushy. Add red chili powder, garam masala and coriander powder. Mix and saute for 2 to 3 mins. Pour half cup water to the pan and stir well. Cook until the mixture turns to a thick gravy like. You can add more water if you like a moist curry. I made this to a dry raw banana masala curry. Check the salt and spice now. Add the steamed banana. Stir well. Cover and cook for 3 to 4 mins on a very low flame. The banana must cook completely but not mushy. We prefer a dry curry, so I evaporate all the water by cooking for 2 to 3 mins more. Add coriander leaves. Switch off. Serve curry with rice or chapati. Enjoy !!

By Swasthi’s Recipe

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