Friday, October 4, 2013



The other day at the market, I was delighted to find some nice green bananas. We use raw/green banana in our cooking from time to time. Did you know that, apart from India, raw/green bananas are used in cooking in many parts of South East Asia as also in Africa and the Caribbean?

I like this vegetable because the dishes are easy to make and they are reputed to be an excellent source of potassium and vitamin B-6.

You may recall that earlier I had given the recipe for another dish, "Raw Banana Stir Fry."

Today's dish is from an old neighbor of ours who was from Palghat in Kerala. It is different from the earlier one in that here the bananas are cooked in the pressure cooker and peeled. 

This dish goes great with hot steamed rice and rasam. 

  • Raw/green Bananas, 2,
  • Red Chillies, 6
  • Tur dal,  (split piegon peas), 2 tsp
  • Urad dal,  (split black gram), 2 tsp
  • Salt, to taste
  • Oil, 1 or 2 tbsp, or as required
To season:
  • Mustard seeds, 1 tsp
  • Hing (Asafoetida), 1/4  tsp
  • Curry leaves, a few (optional) 

Cut the bananas into half and cook in water in a pressure cooker till the raw/green bananas are done. Take care not to overcook and make the bananas too mushy. They should be fully cooked yet firm.
Next, carefully peel the bananas and cut them into thick pieces and keep aside.
In a little oil, fry the red chillies, tur dal and urad dal till the dals turn golden.
Allow this to cool and grind in a mixer to a coarse powder.
Heat 1 tbsp oil in thick-bottomed kadai, add mustard seeds and when they splutter add a pinch of hing, and curry leaves (if you wish).
To this add the banana pieces and salt. Stir and cook for a few minutes.
Finally add the ground powder of dals and chillies.
Mix well so that the banana pieces are well and evenly coated .
Serve hot, as a side dish to the main meal.

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