Delicious Onion-Free Raw Banana MasalaVeg

1

Cut the 6 raw bananas into long pieces.

2

Keep them immersed in water while cutting to prevent them from browning due to oxidation.

3

Heat 2 tablespoons of oil in a pot over medium heat.

4

Add a quarter teaspoon of turmeric powder and salt to taste.

5

Drain the water from the bananas and add them to the pot.

6

Stir well, cover with a lid, and cook until softened (about 2 minutes).

7

Remove the lid and stir-fry until the bananas turn golden brown. Remove them from the pot and set aside.

8

In the same pot, add more oil if needed.

9

Add the crushed coriander seeds, dried red chillies, and Hing (asafoetida). Stir briefly.

10

Add the crushed ginger and another quarter teaspoon of turmeric powder.

11

Stir, then add the finely chopped tomato. Cook until the tomato becomes soft and mushy (about 2 minutes).

12

Add the coriander powder and stir for 30–45 seconds to toast it with the tomatoes.

13

Add the beaten plain unsweetened yogurt.

14

Then, add the kashmiri red chilli powder and normal red chilli powder.

15

Stir-fry the mixture for about 2 minutes until the paste becomes thick and oily.

16

Add 1 ½ cups of water and a handful of coriander leaves. Stir, cover with the lid, and let the gravy simmer for 5 minutes.

17

Add the previously stir-fried bananas back into the gravy. Mix well.

18

Taste for salt and add more if needed. Garnish with additional fresh coriander leaves and serve.