This is what Priya Reckons about this delicious looking dish she prepared:
"I love this so much that I could eat it nearly everyday. I've even eaten it on toast and crackers; with rice, bread, roti or on its own with salad. Simply delicious."
Well there you have it, REASON ENOUGH to give this curry a try soon. Perfect for those #Meatfree meal days 😉
THANK YOU FOR SHARING THIS WITH US PRIYA.
GREEN BANANA CURRY
(Kindly shared by Priya Pillay - WATALOTWEGOT)
10 green bananas
Oil
1 tsp mustard seeds
2 large onions sliced
6 green chillies split in half
4 fat cloves garlic sliced
1 sprig curry leaves
1 tomato diced
Salt
1 tsp tumeric
2 tsp kashmiri masala
Water
Oil
1 tsp mustard seeds
2 large onions sliced
6 green chillies split in half
4 fat cloves garlic sliced
1 sprig curry leaves
1 tomato diced
Salt
1 tsp tumeric
2 tsp kashmiri masala
Water
Peel and slice banana into 2mm thick rounds Heat oil in pot. Add mustard seeds. When it starts to splutter add onion, garlic, chillies and curry leaves. Fry until onions are light brown. Add salt, masala and tumeric. Fry for 30 seconds then add tomatoes and cook for about 2 minutes. Add banana to pot with about quarter cup water. Mix well. Cook on medium heat until banana is soft but not mushy. May need to add slightly more water as required when cooking.
