Vazhakkai Poduthuval (Raw Banana Sabji )

Nov 30th 2010

Banana can be made two ways, one where it does not taste sweet , cooked when raw and must be eaten immediately ('cos it hardens and becomes dry with time), and the other where you allow it to ripen some and this tastes soft and a little bit sweet. In many south Indian weddings, ingredients are fresh roasted and added to this slightly ripe variety along with ground coconut. This however is a quick and easy dish that goes well with most south indian gravies mixed with rice. 

Difficulty level : Easy 

Time:  under 30 min

Ingredients

• 3-4 bananas with slightly yellowed skin (peeled)
• turmeric powder ( a pinch)
• oil
• mustard ( 1 tbsp)
• urad and chana dal ( 1 tbsp each)
• red chillies ( 2-3)
• curry leaves ( a few)
• scraped coconut ( 1 tbsp)
• salt ( to taste)
• hing or asafoetida ( a pinch)
• Dosai Molagai podi/powder ( 2 tbsp)
• Lime juice ( a tsp or so)

Method de Preparation

1. Wash and cut bananas into small cubes.
2. Take oil in a pan, add the mustard and when it splutters, add the red chillies, urad and chana dhal.
3. When both slightly brown, add a pinch of asafoetida (hing).
4. Then add the vegetables and a pinch of turmeric.
5. Close partially for the first few minutes with a lid so the vegetable can cook (optional). Don't allow to cook too much as it will become mushy. Cover and cook only if the vegetable feels hard when you cut it.
6. Once the banana is soft to your touch ( to remove any uncertainty take a piece out and squish with your fingers to check), add the coconut and the dosai molaga podi.
7. Top off with salt and curry leaves and a little bit of lime juice.

Source: my friend Sangeetha