dinner · no-onion-no-garlic · banana · sabzi · quick
Ripe Banana Curry
Ripe banana curry is a five-minute sabzi: ripe bananas are tossed in a quick masala of cumin, hing, green chilli and roasted besan with coriander, chilli and turmeric. Work fast once the besan is in the pan, because it burns easily, then cover and cook the bananas for just two minutes. Serve with phulka, paratha or rice.
Cook along · 10 steps
Method
- 1
Peel 8 ripe bananas. Cut into two pieces.
- 2
Heat 2 tbsp oil. Add ½ tsp cumin seeds, ¼ tsp asafoetida, and 1 chopped green chili.
- 3
Add 2 tbsp gram flour. Cook on low flame, stirring quickly so it doesn't burn.
- 4
Quickly add 1 tbsp coriander powder, 1 tsp red chili powder, ½ tsp roasted cumin powder, salt, and ½ tsp garam masala. Mix fast — the process must be done quickly or the gram flour will burn.
- 5
Add ½ tsp turmeric powder and 2 tbsp chopped coriander. Mix.
- 6
Add the chopped bananas. Mix well.
- 7
Cover and cook on low flame for just 2 minutes.
- 8
Garnish with coriander leaves.
- 9
Serve with phulka, paratha, or rice.
- 10
Place Tulsi leaves and offer to Lord Jagannath. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare
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