Raw banana/vaazhakkai - 1 (long)Onion - 1 medium chopped fine
Green chillies - 3 or 4 slit long( can also use red chillies)
Jeera/Cumin seeds - 1 tsp
Curry leaves - few
Cilantro leaves - few chopped
Salt as needed
Oil - 2 tbsp
This is one of my mom's recipe...way back before marraige never wanted to try tasting this curry ..only during one of her visits here I happened to peek in to see what and how she was doing/cooking ... I just tasted little bit and it was really good and now never avoid raw banana dry curry.
Cut banana into half and in a vessel boil or cook in water for 10 minutes... drain out water...peel the skin and cool.... later grate it in a grater( you can also cut into tiny cubes).
Heat oil in a kadai and add jeera ...when they splutter up add onions , green chillies and curry leaves...fry till onions are light brown...add grated raw banana, salt and cilantro leaves...mix and enjoy with rice and curry.
1 comments/Reactions:
-raw banana is very sticky as i grated it a sticky substance got onto my hands that even the soap couldn't get off. the grated banana itself is sticky. what to do? and why eat such a sticky thing!
-as i grated, the middle of the banana had lots of seeds and looked a bit smashed inside. you couldn't tell anything was wrong from the outside of the banana, which looked white and fine. do you discard this? did i overcook the banana? did i get a bad banana?
-boiling water became purple red, do you discard this?
-some peel the banana and leave the stringy stuff on, some cook with the dark green skin itself, and you boil and then peel. why you choose this method? what are the benefits?
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Padma