| |
Curry)
Preparation time: 30 minutes
Serves: 4
Required Ingredients:
Oil -- 3 tbsp
Black Mustard Seeds -- 1/4 tsp
Curry Leaves -- 8
Red Chili Powder -- 1/2 tsp
Turmeric -- 1/4 tsp
Salt to Taste
Set 1
Raw Bananas (different than unripe bananas we eat) -- 4
Tamarind Paste -- 1.5 tbsp
Set 2
Cumin Seeds -- 1 tsp
Garlic -- 4 cloves
Ginger -- 1/2 inch piece
Cloves -- 2
Uncooked Rice -- 1 tsp
Make Set 2 into a paste (adding a few drops of water) and keep
aside.
Raw bananas should be cut into four pieces each. Remove the skin
and keep aside.
In a deep skillet heat oil, add mustard seeds and when seeds
start popping add curry leaves and the
above paste
(of Set 2). Fry on moderate heat for one minute. Add 1.5 cups
water, tamarind paste, and the banana
pieces. Also
add red chili powder, tumeric and salt. Let cook on low heat for
15 minutes or until the gravy thickens.
100
Note: Some tamarind paste can be very sour, so
you may need to adjust according to your taste. You can
add a
spoon of sugar just before removing from heat.
|
