Prepare to tantalize your taste buds with a hidden gem of South Indian cuisine that transforms humble raw bananas into a mouthwatering masterpiece! Vazhakkai Curry is not just a dish; it's a culinary adventure that brings together bold spices, vibrant flavors, and a unique texture that will make you fall in love with this unexpected vegetable. Whether you're a curious foodie or a home cook looking to explore authentic Indian flavors, this raw banana curry promises to be a game-changer in your recipe collection!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 raw bananas
- 1 onion
- 2 tomatoes
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Salt to taste
- Chili powder to taste
Instructions
- Start by gathering all the ingredients: 2 raw bananas, 1 onion, 2 tomatoes, 2 tablespoons of oil, 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, salt to taste, and chili powder to taste.
- Peel the raw bananas and cut them into small cubes. Soak the banana pieces in water to prevent them from browning.
- Finely chop the onion and tomatoes. Set them aside for later use.
- In a pan, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and allow them to splutter.
- Next, add 1 teaspoon of cumin seeds to the pan and sauté for a few seconds until they release their aroma.
- Add the chopped onions to the pan and sauté until they turn translucent and slightly golden.
- Now, add the chopped tomatoes to the pan and cook until they soften and blend well with the onions, stirring occasionally.
- Once the tomatoes are cooked, drain the soaked banana pieces and add them to the pan. Stir well to combine.
- Season the curry with salt to taste and chili powder according to your spice preference. Mix everything well.
- Add a little water if necessary to prevent the curry from sticking to the pan and to achieve your desired consistency.
- Cover the pan and let the curry cook on low heat for about 15-20 minutes, stirring occasionally, until the raw bananas are tender.
- Once cooked, check the seasoning and adjust salt or chili powder if needed. Remove from heat.
- Serve the Vazhakkai Curry hot with steamed rice or chapati. Enjoy your delicious and nutritious raw banana curry!
Tips
- Choose firm, green raw bananas for the best texture and flavor. Avoid overripe or soft bananas.
- Soak cut banana pieces in water to prevent oxidation and maintain their appealing color.
- Ensure your mustard and cumin seeds are fresh to get the most aromatic base for your curry.
- Cook on low heat to allow the raw bananas to become tender without losing their shape.
- Adjust the chili powder according to your spice tolerance - start with less and add more if needed.
- For a richer flavor, you can add a pinch of turmeric or a few curry leaves during cooking.
- If the curry becomes too dry, add a little water to maintain moisture and prevent sticking.
- This dish tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
