Ingredient:
4 ripe bananas
3/4 tsp red chilli powder
3/4 tsp dhana-jeera powder
pinch of turmeric powder
pinch of asafoetida
1/2 tsp sugar (optional)
1/2 tsp lemon juice (optional)
1 cup water
4 tbsp oil
salt to taste
FOR THE BATTER
2 tbsp bengal gram flour or wheat flour
1 cup water
TO GARNISH (OPTIONAL)
2 tsp coconut (grated)
2 tsp coriander leaves (finely cut)
Method:
Peel bananas. Discard the thin strings from the peels. Thoroughly wash and clean the peels. Cut them into small pieces.
Heat oil in a pan. Add asafoetida and the peels. Cover the pan with a lid. Pour water on it for vaporization. Cook till the peels are tender.
Make batter of the gram or wheat flour and water.
Add batter and dry spices to the cooked peels.
Mix well. Stir the mixture in one direction only till the gravy thickens to individual taste.
Cook for 2 minutes. Switch off the gas. Garnish. Serve hot.
4 ripe bananas
3/4 tsp red chilli powder
3/4 tsp dhana-jeera powder
pinch of turmeric powder
pinch of asafoetida
1/2 tsp sugar (optional)
1/2 tsp lemon juice (optional)
1 cup water
4 tbsp oil
salt to taste
FOR THE BATTER
2 tbsp bengal gram flour or wheat flour
1 cup water
TO GARNISH (OPTIONAL)
2 tsp coconut (grated)
2 tsp coriander leaves (finely cut)
Method:
Peel bananas. Discard the thin strings from the peels. Thoroughly wash and clean the peels. Cut them into small pieces.
Heat oil in a pan. Add asafoetida and the peels. Cover the pan with a lid. Pour water on it for vaporization. Cook till the peels are tender.
Make batter of the gram or wheat flour and water.
Add batter and dry spices to the cooked peels.
Mix well. Stir the mixture in one direction only till the gravy thickens to individual taste.
Cook for 2 minutes. Switch off the gas. Garnish. Serve hot.
