Kancha Kadali Tarkari

1. 1
   prep · ~15 min

   Prep the bananas and vegetables.

   1.Peel the raw bananas and cut them into chunky pieces.

   2.Peel and cube the potato.

   3.Chop the onion and tomato, crush the ginger and garlic, and slit the green chilies.
2. 2
   boil · ~12 min

   Boil the banana and potato.

   Add the raw banana, potato, 1 cup water, 0.25 tsp salt, and 0.25 tsp turmeric powder to a pan. Cover and cook until just tender but not falling apart.

   TIPKeep the pieces slightly firm so they hold their shape when simmered later.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat mustard oil in a pan until it reaches smoking point, then lower the heat slightly.

   2.Add panch phoron and bay leaf.

   3.Let the seeds crackle for a few seconds until fragrant.

   TIPHeating mustard oil well removes its raw sharpness and gives the curry a fuller flavor.
4. 4
   saute · ~8 min

   Cook the masala base.

   1.Add the onion and green chilies, then cook until the onion turns soft and light golden.

   2.Add ginger and garlic and sauté until the raw smell disappears.

   3.Add tomato, coriander powder, cumin powder, red chili powder, the remaining turmeric powder, and the remaining salt.

   4.Cook until the tomato softens and the masala looks glossy.
5. 5
   simmer · ~10 min

   Simmer the tarkari.

   Add the boiled banana and potato along with the remaining 1 cup water. Mix gently so the pieces stay whole, cover, and simmer until the gravy lightly coats the vegetables.

   TIPMash one or two banana pieces into the gravy if you want a slightly thicker texture.
6. 6
   garnish

   Garnish with coriander leaves.

7. 7
   serve

   Serve hot with rice or roti.

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