Raw Banana with Chickpea Curry | Plantain Curry Recipe
Ingredients
- Raw banana- 3 nos.
- Chickpeas- 2 fistful
- Pigeon pea lentil Toor dal- 2 tsp
- Tamarind- Big gooseberry sized
- Jaggery- Lemon sized
- Salt- 2 tsp
- Turmeric powder- 1/2 tsp
For grinding
- Coriander seeds- 2 tsp
- Cumin seeds- 3/4 tsp
- Split black gram lentil- 1/2 tsp
- Split chickpea lentil- 1/2 tsp
- Fenugreek seeds-1/2 tsp
- Red chillies- 3 no.
- Curry leaves- few
- Grated coconut- 3/4 cup
- Cooking oil- 2 tsp
Seasoning ingredients
- Mustard seeds- 1 tsp
- Split black gram lentil- 1/2 tsp
- Curry leaves- few
Instructions
Preparation
- Trim the ends of raw banana and peel the skin using peeler, then slit them vertically and chop in to small cubes. Keep these raw banana pieces immersed in water to avoid discoloration.
- Pressure cook chickpea and pigeon pea lentils till soft and keep it aside till use.
- Soak tamarind in water for about 10 minutes and extract thick juice discarding the residue.
Method
- Add cooking oil in to wok/kadai, under medium heat fry split black gram lentil, split chickpea lentil, coriander seeds, cumin seeds, fenugreek seeds, red chillies and curry leaves one after the other. Then grind all these roasted ingredients along with grated coconut to semi-fine paste. Add water as required to make thick paste.
- Drain the water from raw banana cubes, add fresh water, turmeric powder and jaggery. Bring it to boil in medium flame and then cook it till soft in low flame. Include tamarind extract too.
- Once the raw banana pieces are cooked well, add pressure cooked chickpea and pigeon pea lentils. Also include ground coconut+spices paste from step1. Mix well, add salt and water needed. Bring it to boil and switch off.
- Heat a tempering pan, adding all the "seasoning ingredients" in the order mentioned, as the mustard seeds pop up transfer it to the raw banana curry.
- Perfect side dish with rice,chapati is ready.
Notes
- While roasting the ingredients, make sure the flame is low and none of the spices are burnt. Proper roasting of spices is the key to get right taste.
- Coconut+spices should not be ground too finely.
- Make sure the raw banana cubes are well cooked before adding ground paste. Once you add the masala the pieces will not get cooked.