Recipe by Rosy Rodrigues
Ingredients:
6 cooking bananas
lime size tamarind (soak in water)
½ grated coconut (about 4 tbsp)
1/2 - 1 tbsp sugar or jaggery
½ tsp salt (adjust to taste)
½ grated coconut (about 4 tbsp)
1/2 - 1 tbsp sugar or jaggery
½ tsp salt (adjust to taste)
For seasoning:
2 tbsp oil
6 cloves garlic (crushed with skin)
2 medium onions (sliced)
2 sprigs of curry leaves
2 tbsp oil
6 cloves garlic (crushed with skin)
2 medium onions (sliced)
2 sprigs of curry leaves
Roast and then dry grind the following:
2 flat tbsp coriander seeds
½ tsp mustard seeds
½ tsp jeera
¼ tsp methi/fenugreek seeds
10 - 12 red chillies
Steps:
- Peel the outermost layer of the bananas, then slit into 2 and cut it into 3 long pieces each. Soak in water and keep aside.
- Dry roast coriander, mustard, jeera, fenugreek seeds and red chillies. Once it cools, powder it in a grinder without water and keep it aside.
- In a vessel/pressure cooker, heat oil.
- Add crushed garlic and fry till golden brown.
- Add onions and fry till golden.
- Add curry leaves, tamarind water, sugar, salt with 1 cup of water. Bring to a boil (Check salt).
- Add the banana pieces and cook covered for 15 minutes (or for 1 whistle in a pressure cooker).
- When bananas are almost done, add 2 - 3 tbsp of korpo powder and stir. Simmer for 1 minute.
- Add grated coconut and mix well. Simmer for 1 more minute.
- ENJOY!
