Goan Raw Banana Sabzi
This Goan recipe for lightly steamed banana tossed with a mustard seeds and coconut is a great side-dish to your every day Indian meal. If you are looking to try a raw green banana or plantain for the first time, or have a long term aversion to it, this is the simple recipe that will make you a fan!
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Peel and chop the green bananas into 1-inch bite sized cubes.
  2. Boil water in a pot, add salt, turmeric powder and blanch the bananas until cooked 90%. Set aside.
  3. In a mortar pestle (or grinder), pound together the onion, fresh grated coconut and cumin seeds.
  4. In a non-stick pan, heat the oil. Add the mustard seeds and let them pop.
  5. Add in the asafoetida, curry leaves and the coconut-onion-cumin mixture. Lightly toast this on low flame.
  6. Toss the cooked bananas into the coconut, add the the salt and sugar, cook through.