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Bhikshaam Dehi---------Leave your Suggestions & Queries
Serves: 3
Ingredients:
- Raw
Bananas – 3 (600gms)
- Bengal
Gram – 2tsps
- Black
Gram – 2tsps
- Mustard
Seeds – 1tsp
- Cumin
Seeds – 1tsp
- Green
Chilies – 4
- Ginger
– Small Piece
- Curry
Leaves – Few
- Turmeric
Powder – 1/4tsp
- Salt
– To Taste
- Lemon
Juice – 1Tbsp
- Oil
– 3Tbsps
Preparations:
Roasting
can be done on a charcoal fire or on a direct flame of a gas stove. They can be
roasted in oven or in a microwave oven too. Here let us see few methods of
roasting raw bananas.
Method1: Roasting On Direct Flame:
Wash
bananas and smear oil all over the bananas. Smear oil on all bananas and place
them on direct flame of the gas stove. Roast the bananas turning at intervals
till they turn black and appear soft to touch. This way roast all the bananas
and keep them aside to cool. Remove the charred peel of the bananas and mash
them with finger tips. Then mash the bananas with a masher to a fine texture.
Now the bananas are ready to make the curry.
Method 2: Roasting In Microwave Oven:
Wash
raw bananas and prick them at several places with a sharp knife. Prick all the
bananas so that when they are cooked in microwave oven steam will escape
through these slits and they will not burst in the oven. Take a paper napkin
and place a banana and wrap it. Similarly wrap all the bananas in paper
napkins. Now arrange the wrapped bananas in the oven as shown. Cook the bananas
on high power for 4 minutes. Turn the sides of the bananas and cook again on
high power for 2 minutes. Once cooked, the bananas will be soft to touch. Then
take them out from oven and remove the paper napkins. Cut the end portions of
the bananas and peel the skins. Be careful while doing this as there will be
lot of steam and it may burn your skin. Take a spoon and scrape the white
portion left on the skins of bananas. Now mash the bananas well with a masher.
Wash
green chilies and ginger and make a coarse paste in a mixer grinder.
Method:
Heat
a pan and add oil to it. When oil is hot add bengal gram and black gram. Fry
till the seeds start changing color. Then add mustard seeds and cumin seeds.
Fry till the seeds splutter. Then add the ginger-chili paste and curry leaves.
Fry the mixture well and add turmeric powder. Mix well and add mashed bananas.
Mix again and add salt. After adding salt, mix again and cook for one or two
minutes stirring. During this process if you observe any big pieces of banana
mash them with the ladle. Once everything is mixed well switch off the flame
and add lemon juice. Mix well and transfer the curry to a serving bowl. Serve
hot with plain rice. This curry goes well as an accompaniment with curd rice
too.
Points to Remember:
Select
big variety bananas which have more flesh. After peeling the cooked bananas
there should be enough flesh.
Add
ginger, green chili, lemon juice and salt according to taste.
For
those who are not calorie conscious, use a bit of more oil to give the bananas
a crispy touch and extra flavor.
Pricking
the bananas is very important while cooking in a microwave oven. The steam will
escape through the slits and the bananas will not burst in the oven.
Roasting
the bananas on charcoal fire gives a special flavor to the bananas.
Using
a microwave oven is a less messy job and quick version of cooking the bananas.
But take care not to overcook the bananas—the texture of mashed bananas should
be dry and not mushy. Cook them till they are just cooked.
While
peeling the cooked bananas take care—lot of steam is trapped inside the bananas
and it will burn the skin.
Serve
hot with plain rice or as a side dish with curd rice.
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