Blanch
• 4 green bananas sliced in half
• Juice of 1 lemon
• 1 tbsp salt
Frying Green Bananas
• Besan to coat the bananas
• 1 tsp each of salt, roasted cumin powder, black pepper and red chilli powder
• Mustard Oil for shallow frying
For Gravy
• 4 medium onions made to a fine paste
• 2 large tomatoes blanched and pureed
• 2 inch ginger finely chopped
• 10 garlic cloves finely chopped
• 3 green chillies finely chopped
• 3 tbsp curd
• Spice water mix: Mix in a cup water the following:
• 1 tsp turmeric
• 1-2 tsp red chilli powder
• 2 tsp roasted cumin powder
• 1 tbsp roasted coriander powder
• 1 tsp black pepper powder
• 1 tsp black salt
• White salt as per taste
• 2 tsp chat masala
• 1/2 tsp aamchur powder (optional)
• Lightly roasted 2 tbsp kasuri methi (Heat a sauce pan. When heated bring it out of the flame, put in the kasuri methi and swirl it 2-3 times, remove the methi leaves and let it cool)
Process
• Heat enough water in a pan to cover the green bananas. Add lemon juice and 1 tbsp salt.
• Add the green bananas, cover it and cook for 15-20 minutes until they are 75% done.
• Take the green bananas out, peel off the skin and cut into 2 pieces length wise.
• In a plate, mix required besan and 1 tsp each of salt, roasted cumin powder, black pepper and red chilli powder.
• Heat a tawa, add mustard oil. Coat the sliced green bananas with the besan mixture and shallow fry for 2 mins on each side.
• Take the fried banana pieces and let it rest.
• In a curry pan, heat 2 tbsp mustard oil. When heated, add the chopped ginger, garlic and green chillies.
• Sautee for 3-4 minutes and add the onion paste.
• Sautee for around 10 minutes and add the pureed tomato. Mix well and cook on medium flame for 10 minutes.
• Add the spice water mix and mix well. Add the curd and mix well. Sautee at a high flame for 2 minutes and reduce the flame to a low.
• Crushed the kasuri methi with your hands, add to the gravy and continue cooking for next 15-20 minutes until everything is well cooked.
• Taste and adjust for spiciness, salt and tanginess. Adjust the gravy consistency as well. It should not be too thick or too watery.
For serving, take the gravy on a plate, around 2-3 serving spoons. Arrange the shallow fried bananas as shown in the picture. Garnish with a coriander leaves. Enjoy with roti, parathas or just like that!
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