Plantain (Raw Banana) Curry
Preparation time: 10 mins | Cooking time 20-25 mins
Serves 3-4
You Need:
- 3 large or 4 medium sized plantains (raw bananas)
- half a lime size ball (or 2 tsp paste) of tamarind
- salt to taste
For the masala
- 1/2 coconut grated (or 1 cup of grated coconut)
- 5-6 red chillies (I used Bedgi) * see notes
- 1 tsp coriander seeds
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- 2 cloves of garlic with skin
For the seasoning/tempering
- 1 tsp mustard
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 sprig (or 7-8 leaves) curry leaves (kari patta)
- 7-8 cloves of garlic crushed
- 1 red chilli broken into two
- 2 tbsp oil (preferably coconut oil)
Method:
1. Wash the plantains, remove the skin carefully (so as to not damage the flesh) and cut into medium size cubes and soak in water (to avoid them from turning black). If you are using tamarind pulp, soak it in a little water to extract the juice.
2. On a hot tawa/skillet, roast the whole red chillies, coriander seeds and coconut one by one. Allow to cool and using a little water grind them along with the rest of the ingredients mentioned under ‘For the masala‘ to a fine paste. Retain the water from the mixie
3. In a pan, bring 2 cups of water to a boil, add the tamarind water (or tamarind paste) and salt to taste and cook the plantain cubes till tender but not mushy.
4. Add the ground masala, mix gently and add a little of the water from the mixie. Adjust consistency of the curry as desired (if you wish to eat it with chapathis, then keep a semi dry consistency). Simmer for 2 minutes. Adjust salt to taste (remember that salt was added while precooking the plantain)
5. In another pan, heat the oil for seasoning. Toss in the mustard and when it stops spluttering add the curry leaves, broken red chilli, crushed garlic and finally add the coriander and cumin powders – quickly toss the ingredients in the hot oil using a spoon and remove from the flame immediately before the powders burn. Add this seasoning to the curry and cover the pan immediately so as to retain the aromas of the seasoning. Turn off the flame.
6. Serve hot with chapathis or rice.
Notes:
I use Bedgi/Byadge variety of chillies that impart a great flavour & aroma to the dish. They are moderately spicy. If you are using the same chillies & prefer a spicy curry use 7-8 chillies. You may use Kashmiri chillies as well – increase the quantity by 2-3 chillies for a spicy curry.
Hi Shireen, I have not tasted banana curry.. I will definitely try your version.. I totally agree about the first paragraph.. I have also faced the same.. but I love to share & I'm a happy person.. I have yet to try a whole lot of your recipes.. I will in due course.. Thanks. 🙂
Lovely color. tempting
Delicious looking curry. Excellent preparation.
Deepa
Hamaree Rasoi
Gosssh!!!!!!!! lovely colour …….makes me drool…….Bookmarked.
Mouthwatering here, wat a terrific and super tempting dish.
Till now I tried dry curries and dals using raw banana. This is new but looks stunning. Bookmarking this. I love to eat food served in plantain leaf too. 🙂
This is so good. I have always used plantains in poriyal and for making kurmas but this is totally different. Lovely clicks.
Tickling Palates
Event : Let’s Cook – Rice
very new to me but you got me at the colour. awesome.
Yummy preparation…Looks very tempting…
Nice curry..
I love this curry. As it turns out I saw some plantains here in the supermarket, gonna have to give it a try soon 🙂 Hugs!
WOW!!! lovely clicks. Delicious looking curry.
Following u
Thank you Hilda for your thoughtful words, thanks Priyanka, Deepa, Alpana, Priya, Uma. Radhika, Sayantani, Reshmi, Vanamala, Mich & Anu!!
This is new to me, I want to try this, when I get raw Banana's I will try this out.
Do try it out Jayasri..its a very delicious curry and a nice variation of cooking raw bananas 🙂
Hi stumbled on ur blog thru another and am so happy! I am making this curry today!
u have a very nice collection of recipes shireen. i tried this, it was good. thank u
priya
Hi
This is my first comment on your blog. Made this raw banana curry today. Just finished my lunch and sat to write to you. It was SUPERB! i was craving to eat this curry from a long time and had a fab lunch today. Yummy. I am a big fan of mangalorean cuisine. Thanks a lot for your valuable time in posting these recipes for your viewers. All the best. And Thanks a ton. I can surely tell that I too can cook mangalorean food now. I am so happy!
Thanks
Lavina Sequeira
Thanks a ton for your feedback Lavina! So good to know that the banana curry came out good and you enjoyed it!! Thanks a lot for your compliments & good wishes 🙂 Happy cooking!!
I love the colour of the gravy..
Thanks Jyothi!
Shireen I tried this and the upkari recipe never in my life did I know this secret, turned out very tasty. So far besides these I hv tried the chicken ghee but with oil and the prawn masala, all have turned out very yummy. thanks.anita-canada
Thanks so much Anita!! Good to know that all the dishes turned out well and you enjoyed them all 🙂 Next time do click a picture and send it across to me at ruchikrandhap@gmail.com
Loved this! I'm a newbie at Indian food, but your instructions were very clear and helpful! Big hit!
Hi,
Yours recipes are wonderful. thanks a lot for posting them.
I like to have raw banana sukka which we usually get it in the wedding. If possible please post it.
@Stalkingsarah: Thanks so much for your feedback! Glad u liked the recipes 🙂
@Valerian Vaz: Thanks a lot for your appreciation. I will definitely try & post the raw banana sukka recipe soon!
This was delicious. Made it for dinner tonight 🙂
@ RD: Thanks a ton for your feedback 🙂
Very tempting….I cooked this gravy today….it turned out too good…yummy…I was looking for this taste for quite long…I used to Thai in restaurant and they had this gravy…thanks for the recipe..
@ Neeta: Thanks so much for your feedback! 🙂
Thanks Shireen for the receipe.iwas bored eat ing banana with coconut.tried this today really cameout superb..
Infact you are my guru in cookery.i really thankfull to you for keeping our manglorean culture alive with your cuisine.you are true ambassador to manglorean Konkani culture. God bless you
Hi Roshan,
Thanks a lot for those lovely words of appreciation! I just share whatever I know, mostly whatever that really works for me, with the hope that it will help my readers as well 🙂 Glad to know that this recipe turned out well and you enjoyed it. Do stay tuned for more recipes!