Banana’s are all season fruit. These days there are a variety of bananas available. I recommend the normal ripe bananas for this dish. It is a quick dish which can be made just minutes before your meal. The tangy sweet taste of this curry goes really well with hot roties or parathas. Kids love this dish and it is best when had fresh. Happy Cooking!!!
Serves: A Couple
Preparation Time: 5 mins
Cooking Time: 10mins
4 large ripe bananas, cut into bite size slices
1 tbsp ghee (clarified butter)
1 small stick cinnamon
1 star anise
½ tsp cumin seeds
Pinch of asafetida
½ tsp chili powder
¼ tsp turmeric powder
1 tbsp cumin – coriander seed powder
½ tsp sugar
Salt as per taste
Chopped green chilies and coriander leaves to garnish
Heat ghee in a pan. Once ghee is hot, add cinnamon stick, cloves, star anise and cumin seeds to it. Let the seeds stop crackling and then add asafetida.
Turn heat to low and add bananas along with all other spices.
Mix well and cook over low heat, uncovered for about 5 minutes.
Garnish with fresh chopped coriander leaves and green
chilies. Serve hot with roti or paratha.
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