Ingredients:
Raw
banana: 3-4
Onion:
2 medium size
Garlic:
6-7 cloves
Fenugreek
seeds: ½ Tsp
Bay leaves:2-3
Cloves:4-6
Black pepper:8-10
Black cardamom:2
Asafoetida (Heeng ): a pinch
Turmeric
powder: ½ Tsp
Coriander
powder:2 Tsp
Red
chili powder: 1Tsp
Refined
oil: 1½ Tbsp
Gram
flour:1 Tbsp
Garam
Masala: ¾ Tsp
Salt
to taste
Water:
¾ cup
Coriander
leaves: finely chopped
Method:
Peel & Cut the raw banana into thin oval shaped slices or long slices. Put
the non-stick pan or kadahi on flame. Add refined oil add bay leaves, cloves,
black pepper, black cardamom and fenugreek seeds. As it crackles add finely
sliced garlic. Let it be brown, add finely sliced onion. After the onion
becomes golden brown add powdered spices (turmeric ,coriander and red chili
powder).Add heeng and salt. As the oil separates the surface, add raw banana slices. Mix well.Add water.
Cook it on slow flame with lid on until its done. It takes around 10-15
minutes. Now add garam Masala. Sprinkle gram flour and cover with lid for next
2 minutes. Garnish it with finely chopped coriander leaves. Serve it hot with Indian
Parathas.
Note:
When we add gram flour into a cooked vegetable &cook for 2 minutes more, it is called Peetha. This process makes the veggie crispy and enhance the taste.
Preparation
time: 10-15 minutes
Cooking
time: 20 minutes