Raw Banana Sukka with Korpo (roasted coconut & spices) - Rosybai

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)

For seasoning:
2 tbsp oil
6 cloves garlic (crushed with skin)
2 medium onions (sliced)
2 sprigs of curry leaves

For the korpo powder:

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:

1. 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.
   
   
2. Dry roast coriander, mustard, jeera, fenugreek seeds and red chillies. Once it cools, powder it in a grinder without water and keep it aside.
   
   
3. In a vessel/pressure cooker, heat oil. 
4. Add crushed garlic and fry till golden brown.
5. Add onions and fry till golden.
6. Add curry leaves, tamarind water, sugar, salt with 1 cup of water. Bring to a boil (Check salt). 
7. Add the banana pieces and cook covered for 15 minutes (or for 1 whistle in a pressure cooker).
8. When bananas are almost done, add 2 - 3 tbsp of korpo powder and stir. Simmer for 1 minute.
9. Add grated coconut and mix well. Simmer for 1 more minute.
10. ENJOY!