Quality Living Styles

Ingredients

• 3 large green bananas
• 5 tbsp. canola oil or whatever oil that you use
• 1 tsp. each mustard & cumin/jeera seeds
• 1 tsp. salt
• ½ cup diced onions
• 3 green chilies and 3 red chilies. The colors are optional and amounts depends on your taste
• 1 tsp. fresh ground ginger
• ¼ tsp. turmeric powder
• 1 tsp. cumin powder
• A few sprigs of curry leaves, (if you have them)

Method

• Choose bananas that are firm and green. They should not be soft
• Boil water in a pot that the bananas fit into into. Add a few drops of oil to the water
• Rinse bananas but do not peel
• You may turn the bananas as they cook in the boiling water. This process can take between ½ - 1hour
• The green bananas will turn a dull greenish-brown color. Poke with a knife to test if it is cooked
• Your knife should easily slip into the banana. Switch off stove and remove bananas with a spoon
• Cut of an end of the banana and slip of the peels
• Either mash or grate the soft bananas. Keep aside. This step can be done in advance and frozen if you are not ready to cook this dish
• Heat oil. Sauteé mustard & cumin seeds for a few seconds
• When they begin to pop, add onions, curry leaves, chilies and ginger
• Mix and cook until onions are soft. Add turmeric powder and green bananas, salt & blend. Close lid and lower temperature
• If you find that some pieces of the mash have hard pieces of banana, just add up to ½ cup of water and continue to cook for 3-5 minutes
• When the contents are soft it will be cooked. Adjust for salt
• Switch off heat and leave pot with lid closed.
• Serve with rice and dhall, roti or bread