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!
As a kid I was a rather biased eater, either loving certain food so much that I could eat them often. Or completely shun some. Raw green bananas or plantains were in the latter group. No matter how many ways mum would innovate with them, I’d find aways to avoid. As I grew up and actually started enjoying cooking, I truly began experimenting with food that I stayed away from. Now plantains are a bit finicky to prep, they can get sticky, but if you can get over that (gloves do the trick), you’ll be pleasantly surprised how lovely they taste. And like me, you’ll be a convert!
Once the plantain is de-skinned and chopped, use promptly to avoid any discolor. You need to gently steam the plantain in water so they soften and cook nicely while still retaining their shape. You don’t want them to turn soggy or mushy, that is paramount in achieving success in this recipe. They pair well with the combination of fresh grated coconut and onion. Make sure to toss them lightly and serve along-side a simple rice-dal meal.
I’d recommend you bust out your mortal-pestle and pound the coconut and onion together, I’ve found it yields much better results than pulsing it into a paste in a mixer grinder. You need the coconut softened but still flaky as that adds texture. This is a great option if you’re looking to cook a vegetable without onion or garlic. Happy cooking!
- 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.