For Onam, when I planned to make banana chips, it was two recipes in one shot. The left over banana peel is made into a thoran. Frankly I was more interested in the peel than the chips. It has been a long time since I had the thoran with the peel. Back in Kerala, we can get banana peels from any of the shops frying the chips. The peel of the nenthran variety is very thick and tastes good. I usually pair it with black eyed beans/vellapayar. This time, I didn't have it in my pantry and used whole moong. It also tasted delicious. It is a simple preparation that goes well as a side for rice with sambhar/morkootan.
You need
- Banana peel of 4 bananas
- Whole moong - 1/4 cup
- Green chilly -1
- Coconut - 2 tblspn
- Turmeric a pinch
- Salt to taste
- Oil - 1 tspn
- Mustard seeds - 1/2 tspn
- Dried red chilli - 1 nos
- Curry leaves - 1 sprig
Method
Chop the peel into bite sized pieces. Soak it for few minutes, in water with a tablespoon of buttermilk added to it. This will help to remove the stickiness and avoid discoloration. Drain and add washed whole moong, turmeric and salt. Add enough water just to cover it. I usually pressure cook for 2 whistles. The peel doesn't turn mushy. Pulse the coconut and green chilly. Don't add water. It should be coarsely ground.
Heat oil in a kadai. When hot, add the mustard seeds. When the seeds splutter, add the red chilli, broken into two and curry leaves. Add the cooked peel and moong. Give a gentle stir. Add the ground coconut-green chilly. Cover and cook for a minute. Remove from fire.
