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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 tablespoons oil

  3. 1/4 teaspoon black mustard seeds

  4. 8 curry leaves

  5. 1/2 teaspoon red chile powder

  6. 1/4 teaspoon turmeric

  7. salt -- to taste

  8. **SET 1**

  9. 4 bananas

  10. 1 1/2 tablespoons tamarind paste

  11. **SET 2**

  12. 1 teaspoon cumin seeds

  13. 4 cloves garlic

  14. 1 piece ginger -- (1/2 inch)

  15. 2 cloves

  16. 1 teaspoon uncooked rice

Instructions Jump to Ingredients ↑

  1. Make Set 2 into a paste (adding a few drops of water) and keep aside.

  2. Raw bananas should be cut into four pieces each. Remove the skin and keep aside.

  3. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chile powder, turmeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.

  4. Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.

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