Raw banana -2 Nos
Onion - 1
Green chillies – 4 nos
Ginger paste – 1 tspn
Fennel seeds – 1 tspn
Dhanya powder – 2 tspn
Crushed pepper – 2 tspn
Turmeric – a pinch
Tamarind paste – 2 tspn
Salt
Oil
Curry leaves
Remove the skin and cut banana lengthwise of 1 inch long pieces, as we cut for finger chips. (Not very thin)
Take a kadai. Add 2 tbspn oil. Add fennel seeds, curry leaves.Then add finely chopped onion.
When onion is almost done, add banana pieces, slit green chilly, ginger paste, dhanya powder, turmeric and salt. Mix well. Sprinkle handful of water.
Cover and cook for 10 mts. With stirring once or twice in between
The mixture will turn dry with masala coated all over the pieces.
If you feel the banana pieces are not cooked well, sprinkle water , cover and cook for sometime.
Add crushed pepper and tamarind paste. Mix and cook for 2 minutes.
Remove from heat.
This spicy dish goes well with sambar rice, curd rice and with chappathis too.
