- 2-3 Raw Green Bananas
- 1 Onion (medium)
- 2 Tomatoes (medium)
- 4-5 Garlic Cloves (peeled)
- 1 Ginger Piece (medium)
- 1 Dry Bay Leaf
- 2 Tablespoons Tomato Paste or Puree
- 1/2 Teaspoon Cumin Seeds
- 2 Teaspoons Curry Powder (if you don’t have curry powder then just grind together cumin seeds + coriander seeds + pepper + turmeric powder + chilly powder to make your own curry powder)
- 2 Dry Red Chillies (you can use green chillies also if you like)
- Oil (I used coconut oil for extra flavour)
- 2 Cups Coconut Milk (preferably fresh or any store-bought coconut milk)
- Salt to Taste
- Fresh coriander (for garnishing)
Prep: 15 minutes
Cooking: 25 minutes
- Cut and peel the bananas. Boil the peeled bananas in water until soft. Use a fork to check if they are thoroughly cooked.
- Cut onions and tomatoes into fine slices and finely chop the ginger and garlic.
- If you are working with fresh coconut milk then grate 1 coconut and mix the grated coconut in 2 cups of water and let it sit for a minimum 15-20 minutes. Squeeze out as much water using a drainer to get fresh coconut milk. (I used a tetra pack store-bought coconut milk).
- If you don’t have curry powder then just grind together 1 teaspoon each of cumin seeds + coriander seeds + black peppercorns + turmeric + chilli powder to make your own curry powder.
- In a deep pan or any utensil of your choice, heat 2-3 teaspoon of oil (I used coconut oil) on medium-high flame and add the bay leaf and cumin seeds.
- Now add chopped onions and sauté till slightly pinkish in colour. Do not brown the onions.
- Once your onions have become pink in colour add your chopped ginger and garlic and sauté on medium-low flame for about 1 minute.
- Once your onions have become pink in colour and ginger garlic are cooked enough, add chopped tomatoes and tomato puree or paste (I used a tetra pack of local store-bought tomato puree). Cover and cook on medium-low flame till tomatoes become soft.
- Now add the curry powder, red dry chillies (I used spicy smokey Zanzibari dried pili pili chillies that I got from my travel to Zanzibar) and salt as per your taste. Cook further till the raw smell of the curry powder is cooked away.
- Next, add the coconut milk and cooked green bananas, cover and let it simmer on a medium-low flame for about roughly 2-3 minutes. Check and adjust for salt seasoning. Bring it to a boil and close the gas. Remember the green bananas are already cooked so we don’t want to overcook them and mash them up.
- Garnish with fresh coriander leaves if available. Serve steaming hot with plain rice or cumin infused rice or chapatti.