Summer is moving towards winter. Sweaty, sunny days are getting over. As I wake up early morning and wide open the window, it’s chill in the air that welcomes me. I wish I can go for a long walk with my hands inside warm pockets and I get a nice company to chit chat as far as I walk. The beginning of winter is that time of the year when dawn is lightly caressed by frost.
In a month’s time Sun almost starts playing hide and seek, hiding himself under dark clouds. In such a bad light conditions, it’s almost impossible to take salivating food photographs. I have become a kind of proactive food-blogger now, so everyday some stuff for this space is being prepared and photographed. These food themselves rescue me in extremely low light days from staying away from udupi-recipes.
I happened to see a big cluster of raw banana hung from ceiling in a local vegetable market, it was fresh, solid and attractive with dark green color. With no second thought I bought many of them…YES MANY. It resulted in two recipes for the price of one, raw banana curry and raw banana chips which will be posted soon. This raw banana curry is made from scratch meaning the spices are roasted and powdered instantly, as opposed to using the stocked sambar powder. Outcome is amazingly delicious curry!!!
I have included a handful of chickpea, as they go well with raw banana cubes. Tamarind, jaggery and salt are the regular spices used in a curry and balance the taste. A heaped scoop of raw banana curry on fluffy rice makes a filling lunch and dinner. So why are you waiting..Get ready to jump in to the kitchen. 🙂