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.
We returned back home after a whirlwind trip in the North East. Even though it was quite hectic, we had a good quality family time.
Now what we missed most during this extended trip was the wholesome meals. While we had so many choices healthy or otherwise nevertheless after a week or so we start craving for home made food even if it is the regular old daal-chawal. It is always a good feeling to come back home and have the “ghar ka khana” in a familiar environment.
Anyway back to the recipe. This curry is Ragada recipe that is the part of the famous Ragada Pattis duo. I did not make the pattice, but served it with rotis. This versatile curry goes well with chapathi, roti, poori, rice or bread.
I cook often with Garbanzo beans, but not as much with White peas (dried vatana). Dried white peas looks similar to the garbanzo beans in shape and color. But white chickpeas/garbanzo beans have a rugged appearance and are little bigger than the white peas.
Serves: 2-3 people
- 1 cup white peas (dry)
- ¾ cup chopped onions
- 2-3 green chillies
- 2-3 medium tomatoes (ripe)
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp red chilli powder (optional)
- 2-3 garlic pods (peeled and grated)
- 1 inch ginger (grated)
- 2 Tbsp tamarind paste
- 1 tsp cumin seeds
- Handful of chopped coriander for garnish
- Salt to taste
- Soak the peas overnight or for about 8-10 hours in enough water. Pressure cook the white peas using sufficient water. Keep aside.
- Grind the green chillies along with ginger and garlic to a coarse paste (without adding any water).
- Heat a heavy bottom pan (prefer non-stick), add about 1 Tbsp oil. Add cumin seeds and stir.
- Next add the ginger, garlic, green chilli paste and sauté until it turns light brown.
- Now add the onions and stir until it turns light brown.
- Add the chopped tomatoes, salt and cook until the raw smell of tomato is gone. Add more oil at this time.
- Add garam masala powder, turmeric, chilli powder, tamarind paste and mix well. Now add the water from the cooked peas and make a gravy.
- Add the peas and continue to cook on simmer and covering with lid. Add more water if required. Finally garnish with chopped cilantro and close the lid.
Do not forget to serve some chopped raw onions and slice of lemon. Goes well with chapathi, roti, poori, rice or bread.
For those in the United States hope you had a wonderful long Easter weekend. We had a relaxing three days, giving us a break from the hectic and sometimes crazy weekdays. The weather was perfect; not too hot or cold, accompanied with a beautiful sunshine that lifted the spirits up.
For most part I stayed away from the kitchen; surviving many times on Maggi or takeout food. But on days when I cooked, I made something quick and delicious reminiscent of the carefree days of the past.
Appe Huli is speciality of the Havyakas residing in the Yellapur, Sirsi, Sagar /Malnad regions of Karnataka. Think of this as a raw mango soup which has the flavour combination of spicy, sweet and sour. Serves well as side dish with plain hot rice, or with spicy pongal. In fact I would not mind eating this as a side dish for Rotis/Cahapathis.
- 1 Raw Mango
- 1 tsp urad daal
- ½ tsp mustard seeds
- 1-2 dry red chilies (broken into pieces)
- 1-2 green chillies (slit)
- 4-5 curry leaves
- a pinch of Hing/Asafetida
- A pinch turmeric powder
- 1/2 tsp Jaggery (optional)
- Salt to taste
- 1 Tbsp Oil
- Wash the mango and chop the raw mango into cubes (along with the skin).
- In a sauce pan boil some water, add the chopped mango, salt and slit green chillies and continue until it is cooked.
- Let this cool. Do not throw the cooked water. Now remove the skin from the cooked mango pieces and mash the flesh well. (Note: I remove the green chillies and pulse it one time in a blender).
- Transfer this back to the cooked water and over the stove on medium heat. Add little more water turmeric, jaggery salt to bring to rasam consistency and boil.
- In a separate pan prepare a seasoning. Heat oil then add mustard seeds, urad daal, curry leaves, hing, and dried red chillies.
- Note: You could use few garlic pods for seasoning instead of the hing. This gives a different flavor to the dish.
- Add the seasoning to the boiled mango water. Switch off the heat and cover with lid.
- Serve hot with rice.