Description
Roasted raw bananas are a delicious and healthy alternative to potatoes, featuring charred skins and a spicy, aromatic filling.
Ingredients
Scale
- 2 raw bananas
- A few curry leaves
- 1 small onion, sliced
- 1 tsp mustard seeds
- Oil for frying
- 2 tbsp coriander seeds
- Salt to taste
- A dash of asafoetida powder
- 3-4 dry red chillies (use more for extra spice)
Instructions
- Place the raw bananas directly on a medium flame. Cook until the outer skin is completely charred and the inner portion is soft, about 10-15 minutes.
- Remove the bananas from the flame and allow them to cool. Once cooled, peel off the charred skin and mash the inner pulp.
- In a pan, heat some oil over medium heat. Add mustard seeds and let them splutter.
- Add sliced onions and curry leaves to the pan. Sauté until the onions are soft and translucent, about 5 minutes.
- Add coriander seeds, dry red chillies, and a dash of asafoetida powder. Stir well and roast for another 2-3 minutes until fragrant.
- Add the mashed banana pulp to the pan. Mix well and cook for another 5 minutes, allowing the flavors to meld. Season with salt to taste.
- Serve hot as a starter, optionally with hot chilli sauce.
Notes
Roasted raw bananas make a wonderful starter when served with hot chilli sauce. For extra spice, increase the number of dry red chillies. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 14
- Sodium: 150
- Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 2
- Cholesterol: 0