Raw banana or plantain has always been a favorite in our family. It is predominantly used in the South Indian homes for many different recipes. I try different recipes using this at home mainly being the Raw Banana Dosa and green banana fry. This curry is simple yet delectable and goes well with rotis or rice.
- 1 raw banana/plantain (peeled and chopped into small cubes)
- 1 ripe tomato (medium size chopped)
- 1 small onion (chopped)
- 1 tsp urad dal
- 1 tsp chilli powder
- 1 spring curry leaves
- Turmeric a pinch
- 1 tsp jeera/cumin seeds
- 1 tsp jeera + coriander powder
- Handful coriander leaves for garnishing
- asafetida a pinch
- 1 Tbsp oil
- Salt to taste
- 1 tsp mustard seeds
- Heat a small vessel, boil water and add the chopped plantain. Add salt and let it boil. Keep aside. Do not drain water. (Alternatively you can boil this in the microwave).
- In a medium pan, heat some oil add the mustard seeds, cumin seeds, urad daal. When the daal turns light brown add curry leaves and asafetida
- Next add the chopped onion and cook until it turns light brown.
- Add the turmeric powder, chilli powder, cumin coriander powder and stir.
- Add the cooked plantain along with water, chopped tomatoes and mix thoroughly.
- The chopped tomatoes cook fast and add a tangy taste to this dish.
- Finally sprinkle in the cut coriander leaves and mix finely. Serve with Rotis, Rice.
Ganesh Chathurthi is one of our well loved festivals. We perform this festival every year religiously starting with Mangala Gauri and then the Ganapathi festival itself.
I have compiled some recipes of sweets from my blog here. People from different regions follow their own custom and have their own traditional sweets. These recipes are based on Konkani cusine in Karnataka and I hope you enjoy them.
Wishing you all a happy and blessed Vinayaka Chathurthi.
Sweet Kadubu/ Konkani Patoli/ Sweet Dumpling
Sweet Poha/ Goda Pohvu
Hayagreeva (chana daal jaggery dessert)
Banana Sooji Halwa/ Sheera
Kadlebele Payasa/ Madgane
Bottle Gourd Kheer
Chana Daal Vermicelli Payasam
Rajma is a popular North Indian vegetarian dish consisting of red kidney beans in thick gravy. They are cooked along with onions and tomatoes in array of aromatic spices. Served along with rice (Rajma Chawal) or roti it is touted as a favorite comfort food.
I have posted one version of Rajma before; now this one is rich as it has paneer/ cashew paste in it and is comparatively complicated. So this is something which I won’t make it on a weeknight. I taste is awesome though and I reserve it for special days or on days when we have guests at home.
This version is however a simple home style Rajma curry that can be put together quickly even on week nights. The recipe inspiration for this came from my colleague when she had brought Rajma Roti for lunch. What impressed me was the fact that there was no overwhelming usage of spices, but just tomato onion gravy, laden with lots of ginger garlic giving it a warm appealing taste. Let us just say to maintain some civility I had to use all my will power to stop myself from finishing off her lunch box.
Note: There are three different types of kidney beans; I use the dark red smaller variety. They are easy to handle and cook much faster.
- 1 cup Red Kidney beans/ Rajma [ I use the small variety]
- 1 onion (peeled and chopped)
- 2-3 ripe tomatoes
- 2 Tbsp ginger + garlic paste
- 2-3 green chillies slit
- 1 tsp cumin powder
- 1 tsp red chilli powder (optional)
- 1 tsp cumin seeds
- 1 tsp dhaniya powder/ coriander powder
- 1 tsp garam masala
- Salt to taste
- 1 Tbsp oil
- 2 tsp butter (optional)
- Coriander leaves for garnish
- Wash and soak rajma for at least for 6-8 hours. (Kidney beans will get double in size after soaking).
- Pressure cook the soaked rajma in about 3 cups of water until rajma it is soft (but still retains its shape). Do not drain the stock as it can be used for the gravy.
- Heat oil in a pan and add the cumin seeds. Add ginger garlic paste and fry till it is cooked.
- Then add the chopped onions, green chillies and sauté it till the onions turns to golden brown.
- Add chopped tomatoes for a minute then add the cumin powder, garam masala powder, chilli powder (optional) and coriander powder and sauté it till tomatoes become soft.
- Add the boiled water to this. Then add the boiled rajma to this along with salt. If needed add more water to this.
- Cover it with lid and let it simmer it for 20 minutes stirring in between.
- Garnish it with few chopped coriander leaves and serve with hot rice or rotis/chapathis.