This Goan Raw Banana Sabzi recipe for lightly steamed raw green banana or plantain tossed with mustard seeds and coconut is a great side-dish to your every day Indian meal. If you are looking to try plantains for the first time, or have a long term aversion to it, this is that simple recipe that will make you a fan!
Goan Raw Banana Sabzi
- 2 Bananas Raw Green (plantains)
- 1/2 Onion (finely chopped)
- 2 Whole red chillies
- 5 - 6 curry leaves
- 1 tbsp coconut fresh grated
- 1/4 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 pinch asafoetida (heeng)
- 1 tbsp vegetable/coconut oil
- 1 tsp raw sugar
- to taste Salt
- 2 cups Water
Peel and chop the green bananas into 1-inch bite sized cubes.
Boil water in a pot, add salt, turmeric powder and blanch the bananas until cooked 90%. Set aside.
In a mortar pestle (or grinder), pound together the onion, fresh grated coconut and cumin seeds.
In a non-stick pan, heat the oil. Add the mustard seeds and let them pop.
Add in the asafoetida, curry leaves and the coconut-onion-cumin mixture. Lightly toast this on low flame.
Toss the cooked bananas into the coconut, add the the salt and sugar, cook through.