Raw Banana Curry
Transform your everyday ingredients into an exotic culinary experience with this delectable Raw Banana Curry recipe. Featuring tender chunks of raw banana simmered in a rich, fragrant coconut milk base spiced with turmeric, cumin, and garam masala, this curry is a harmony of creamy and bold flavors. The addition of sautéed onions, juicy tomatoes, and a splash of ginger-garlic paste elevates the dish while fresh coriander leaves add a vibrant finishing touch. Perfectly paired with steamed rice or warm roti, this gluten-free, vegetarian delight is quick to prepare, making it an ideal choice for weeknight dinners or special occasions alike. Indulge in the unique flavors of this wholesome yet indulgent dish today!
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Recipe Information
Ingredients
- 3 large Raw bananas
- 1 medium Onion
- 2 medium Tomatoes
- 1 tablespoon Ginger-garlic paste
- 200 milliliters Coconut milk
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Oil
- 250 milliliters Water
- 2 tablespoons Fresh coriander leaves
Instructions
Peel the raw bananas and chop them into medium-sized pieces. Keep them in water to prevent discoloration.
Finely chop the onion and tomatoes separately.
Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
Add the chopped onion to the pan and sauté until they turn golden brown.
Stir in the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
Add chopped tomatoes and cook until they become soft and oil starts separating from the mixture.
Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook this spice mixture for a couple of minutes.
Drain the banana pieces and add them to the pan. Stir well to coat them with the spice mixture.
Pour in the water and cover the pan. Let the bananas cook for about 10-12 minutes or until they become tender.
Reduce the heat and add coconut milk. Stir well and let it simmer for another 3-4 minutes.
Sprinkle in garam masala and mix gently to combine.
Turn off the heat and garnish with chopped fresh coriander leaves.
Serve the raw banana curry hot with steamed rice or roti.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 78.3 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2790 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
