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A simple yet flavorful North Indian classic, this dry curry features tender raw bananas tossed in an aromatic blend of spices. It's a wholesome, gluten-free side dish that comes together in under 30 minutes, perfect for a weeknight meal.
For 4 servings
Prepare the Bananas: Grease your hands with a little oil. Peel the raw bananas, chop them into 1/2-inch cubes, and immediately place them in a bowl of cold water to prevent browning. This should take about 5 minutes.
Temper Spices & Sauté Aromatics: Heat oil in a kadai or pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and hing, and sauté for 30 seconds. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add ginger-garlic paste and green chilies, and cook for another minute until fragrant.
Add Spice Powders: Lower the heat and add turmeric powder, red chili powder, and coriander powder. Stir continuously for 30 seconds to cook the spices without burning them.
Cook the Bananas: Drain the banana cubes completely and add them to the pan. Add salt and mix gently to coat them evenly with the masala. Sauté for 2 minutes.
Simmer until Tender: Pour in 1/4 cup of water, stir, cover the pan, and reduce the heat to low. Cook for 8-10 minutes, stirring occasionally, until the bananas are tender when pierced with a fork but still hold their shape.
Finish and Garnish: Once cooked, turn off the heat. Add amchur powder and garam masala, and mix gently. Garnish with fresh coriander leaves and serve hot.
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A simple yet flavorful North Indian classic, this dry curry features tender raw bananas tossed in an aromatic blend of spices. It's a wholesome, gluten-free side dish that comes together in under 30 minutes, perfect for a weeknight meal.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 234.1 calories per serving with 2.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1 sprig of curry leaves to the tempering along with the mustard seeds. Finish the dish by stirring in 2 tablespoons of freshly grated coconut along with the coriander leaves.
After sautéing the onions, add 1 pureed medium tomato and cook until the oil separates. Then proceed with the recipe, increasing the water to 1 cup to create a light gravy.
Simply omit the onion and ginger-garlic paste. The flavor of hing (asafoetida) and other spices will be more prominent and equally delicious.
Raw bananas are rich in resistant starch, which acts as a prebiotic, feeding the beneficial bacteria in your gut. This promotes a healthy digestive system and can improve bowel regularity.
This dish provides a good amount of potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve and muscle function, contributing to heart health.
The high fiber and resistant starch content in raw bananas helps to slow down digestion, preventing sharp spikes in blood sugar levels, making it a suitable dish for managing blood glucose.
The fiber in raw bananas increases satiety and keeps you feeling full for longer, which can help reduce overall calorie intake and support healthy weight management goals.
Yes, it's a very healthy dish. Raw bananas are a fantastic source of dietary fiber and resistant starch, which is beneficial for gut health and blood sugar control. The dish is plant-based, naturally gluten-free (with GF hing), and can be made low-fat by reducing the oil.
One serving (approximately 1 cup or 170g) contains around 150-180 calories, primarily from the bananas and the oil used for cooking. It's a relatively low-calorie side dish.
The key is to minimize their exposure to air after peeling. Immediately after chopping, immerse the banana pieces in a bowl of cold water. You can add a pinch of salt to the water for extra effectiveness. Drain them just before you're ready to add them to the pan.
Absolutely. For a Jain or Sattvic version, you can skip the onion and ginger-garlic paste. The sabzi will still be very flavorful due to the tempering of mustard seeds, cumin, and hing.
This semi-dry sabzi pairs wonderfully with hot rotis or chapatis. It also makes an excellent side dish for a meal of dal and steamed rice.