Recipe ingredients
- Oil -- 3 tbsp
- Black Mustard Seeds -- 1/4 tsp
- Curry Leaves -- 8
- Red Chili Powder -- 1/2 tsp
- Turmeric -- 1/4 tsp
- Salt to Taste
- Set 1:
- Raw Bananas (different than unripe bananas we eat) -- 4
- Tamarind Paste -- 1.5 tbsp
- Set 2:
- Cumin Seeds -- 1 tsp
- Garlic -- 4 cloves
- Ginger -- 1/2 inch piece
- Cloves -- 2
- Uncooked Rice -- 1 tsp
Recipe method
- Make Set 2 into a paste (adding a few drops of water) and keep aside.
- Raw bananas should be cut into four pieces each.
- Remove the skin and keep aside.
- In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2).
- Fry on moderate heat for one minute.
- Add 1.5 cups water, tamarind paste, and the banana pieces.
- Also add red chili powder, tumeric and salt.
- Let cook on low heat for 15 minutes or until the gravy thickens.
- Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste.
- You can add a spoon of sugar just before removing from heat.
Other indian recipes:
Aratikaaya masala pulusu spiced banana curry recipe
|
