Ingredients:
Raw Bananas – 3 (600gms)
Bengal Gram – 2tsps
Black Gram – 2tsps
Mustard Seeds – 1tsp
Cumin Seeds – 1tsp
Green Chilies – 4
Ginger – Small Piece
Curry Leaves – Few
Turmeric Powder – 1/4tsp
Salt – To Taste
Lemon Juice – 1Tbsp
Oil – 3Tbsps
Preparations:
Roasting can be done on a charcoal fire or on a direct flame of a gas stove. They can be roasted in oven or in a microwave oven too. Here let us see few methods of roasting raw bananas.
Method1: Roasting On Direct Flame:
Wash bananas and smear oil all over the bananas. Smear oil on all bananas and place them on direct flame of the gas stove. Roast the bananas turning at intervals till they turn black and appear soft to touch. This way roast all the bananas and keep them aside to cool. Remove the charred peel of the bananas and mash them with finger tips. Then mash the bananas with a masher to a fine texture. Now the bananas are ready to make the curry.
Method 2: Roasting In Microwave Oven:
Wash raw bananas and prick them at several places with a sharp knife. Prick all the bananas so that when they are cooked in microwave oven steam will escape through these slits and they will not burst in the oven. Take a paper napkin and place a banana and wrap it. Similarly wrap all the bananas in paper napkins. Now arrange the wrapped bananas in the oven as shown. Cook the bananas on high power for 4 minutes. Turn the sides of the bananas and cook again on high power for 2 minutes. Once cooked, the bananas will be soft to touch. Then take them out from oven and remove the paper napkins. Cut the end portions of the bananas and peel the skins. Be careful while doing this as there will be lot of steam and it may burn your skin. Take a spoon and scrape the white portion left on the skins of bananas. Now mash the bananas well with a masher.
Wash green chilies and ginger and make a coarse paste in a mixer grinder.
Method:
Heat a pan and add oil to it. When oil is hot add bengal gram and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add the ginger-chili paste and curry leaves. Fry the mixture well and add turmeric powder. Mix well and add mashed bananas. Mix again and add salt. After adding salt, mix again and cook for one or two minutes stirring. During this process if you observe any big pieces of banana mash them with the ladle. Once everything is mixed well switch off the flame and add lemon juice. Mix well and transfer the curry to a serving bowl. Serve hot with plain rice. This curry goes well as an accompaniment with curd rice too.
Raw Bananas – 3 (600gms)
Bengal Gram – 2tsps
Black Gram – 2tsps
Mustard Seeds – 1tsp
Cumin Seeds – 1tsp
Green Chilies – 4
Ginger – Small Piece
Curry Leaves – Few
Turmeric Powder – 1/4tsp
Salt – To Taste
Lemon Juice – 1Tbsp
Oil – 3Tbsps
Preparations:
Roasting can be done on a charcoal fire or on a direct flame of a gas stove. They can be roasted in oven or in a microwave oven too. Here let us see few methods of roasting raw bananas.
Method1: Roasting On Direct Flame:
Wash bananas and smear oil all over the bananas. Smear oil on all bananas and place them on direct flame of the gas stove. Roast the bananas turning at intervals till they turn black and appear soft to touch. This way roast all the bananas and keep them aside to cool. Remove the charred peel of the bananas and mash them with finger tips. Then mash the bananas with a masher to a fine texture. Now the bananas are ready to make the curry.
Method 2: Roasting In Microwave Oven:
Wash raw bananas and prick them at several places with a sharp knife. Prick all the bananas so that when they are cooked in microwave oven steam will escape through these slits and they will not burst in the oven. Take a paper napkin and place a banana and wrap it. Similarly wrap all the bananas in paper napkins. Now arrange the wrapped bananas in the oven as shown. Cook the bananas on high power for 4 minutes. Turn the sides of the bananas and cook again on high power for 2 minutes. Once cooked, the bananas will be soft to touch. Then take them out from oven and remove the paper napkins. Cut the end portions of the bananas and peel the skins. Be careful while doing this as there will be lot of steam and it may burn your skin. Take a spoon and scrape the white portion left on the skins of bananas. Now mash the bananas well with a masher.
Wash green chilies and ginger and make a coarse paste in a mixer grinder.
Method:
Heat a pan and add oil to it. When oil is hot add bengal gram and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add the ginger-chili paste and curry leaves. Fry the mixture well and add turmeric powder. Mix well and add mashed bananas. Mix again and add salt. After adding salt, mix again and cook for one or two minutes stirring. During this process if you observe any big pieces of banana mash them with the ladle. Once everything is mixed well switch off the flame and add lemon juice. Mix well and transfer the curry to a serving bowl. Serve hot with plain rice. This curry goes well as an accompaniment with curd rice too.
No comments:
Post a Comment