Sunday, 13 November 2011

Raw Banana/Plantain Palya

Amma used to make this veggie for us out of raw bananas.
 I do not remember what all went on it all I remember is eating this delicious raw banana cubes with curd rice.

In my attempt to recreate this magic I tried making big cubes out of my raw bananas .  There were about 2 cups of cubes.

Now I have lived in Goa for the last 23 years so some things have become a kind of a habit with me. So I added salt, chilli powder and turmeric to these cubes and went about the rest of my jobs but I was still mulling over how to proceed further.

About half an hour later I wanted some kind of veggie but still not reached some firm conclusion how to deal with the marinating bananas. I tossed all caution aside and heated oil in the kadhai/wok about ½ cups. It’s a bit too much but I do not know what demons were egging me on. In went mustard, jeera, some hing in rapid succession.
 Here I need to confess I am too much of my mother’s daughter here I just follow what she did in making her vagarni/fodni . She never did wait for the oil to heat up then added mustard, hing/asafoetida  etc. she just added her mustard, hing and turmeric one after the other without waiting for it to splutter then added her daal etc. after the mustard spluttered. Come to think of it even my grandma did the same, Maushi and Mami too do the same.

Okay coming to the oil now that your mustard has spluttered add the banana cubes and stir. It’s a good idea to cover the pan when you are doing so. Helps the bananas cook faster. 
At this point of time I was worried as the oil seemed a bit more than usual . But 1 tsp jeera powder, coriander powder and amchur powder did dry up all the oil and I was left with the perfect copy of what Amma did.

Could use some limejuice if you want a sour taste.

To sum up the ingredients used are
2 cups of  raw banana cubes
1/2 tsp haldi
1 tsp chilli powder
½ cup oil
1 tsp jeera powder
1 ½ tsp coriander powder
1 tsp amchur powder
Lime juice (Optional) (adjust as per taste)


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