Ingredients Jump to Instructions ↓

  1. 4 raw banana

  2. 2 tsp sesame seeds (til)

  3. 1 1/2 tbsp oil

  4. 2 pinches asafoetida (hing)

  5. 4 red chillies

  6. few peppercorns (kalimirch)

  7. 1 tsp urad dal (split black lentils)

  8. 1 tbsp grated and roasted coconut

  9. 1 tsp mustard seeds ( rai / sarson)

  10. 1 tsp chana dal (split bengal gram)

  11. a few curry leaves (kadi patta)

  12. salt to taste

  13. 1 tbsp lemon juice

  14. For The Garnish

  15. 1 tbsp chopped coriander (dhania)

Instructions Jump to Ingredients ↑

  1. Steam the raw bananas for 8 minutes. Peel and grate the steamed bananas. Keep aside.

  2. Wash, drain and roast the sesame seeds in a kadhai until they splutter. Keep aside.

  3. Heat 1/2 tbsp of the oil in the kadhai and add the asafoetida, red chillies, peppercorns and urud dal, roast until the dal is pink. Keep aside.

  4. Grind all the roasted ingredients together, adding the roasted coconut at the end to prevent sticking.

  5. Heat the remaining oil in the kadhai, add the mustard seeds and let them splutter.

  6. Add the chana dal and curry leaves and sauté on a slow flame untill the dal turns pink.

  7. Add the grated banana, salt and the prepared powdered spices, mix gently for 2 minutes on a medium flame.

  8. Add the lemon juice (optional), mix well and cook for 2 minutes. Remove from the flame.

  9. Serve hot garnish with coriander.


Send feedback