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!
Course Side Dish
Cuisine goan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serving
Author Rupal


  • 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


  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.