'Raw Banana Sabzi' is a traditional South Indian dish that showcases the modest raw banana in a genuinely tasty way. Cherished in lots of families, it includes a delightful blend of tastes and textures. This versatile sabzi pairs wonderfully with chapati, puri, or steamed rice, making it an exceptional addition to any meal.

RAW BANANA SABZI

Active ingredients

2 medium raw bananas
Salt to taste
1/4 tsp turmeric powder + a pinch
1 tsp red chilli powder
1 1/2 tablespoons ginger-garlic paste
5 tbsps oil
1 medium onion
1 medium tomato
A pinch of fenugreek seeds (methi dana).
A pinch of fennel seeds (saunf).
15-20 curry leaves.
2 tsps coriander-cumin powder.
2 tsps tamarind pulp.

Technique.

1. Peel and cut thick round slices of raw bananas. You can likewise cut bananas vertically to make long pieces. Put them in a bowl, include salt, turmeric powder, 1/2 tsp red chilli powder, 1 tbsp ginger-garlic paste and mix well.
2. Heat 3 tbsps oil in a non stick pan, include the bananas slices and sauté.
3. Chop onion and tomato. Heat 2 tablespoons oil in a non stick kadai. Include a pinch of fenugreek seeds, a pinch of fennel seeds, curry eaves and onion and sauté. Add staying ginger-garlic paste and tomato and mix.
4. Sprinkle a little water on the banana, cover and cook.
5. Add a pinch of turmeric powder, coriander powder, 1/2 tsp red chilli powder to the kadai and mix. Add 1/2 cup water and salt and mix well. Include the sautéed bananas pieces, tamarind paste and mix gently.
6. Reduce heat, add a bit more water, cover and cook for 1-2 minutes.
7. Serve hot.

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