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Ingredients
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For 4
|
For 100
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|
Cooking bananas or raw elephant yam
|
225gms
|
5.6kg
|
|
Chilli powder
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1 level tsp
|
100gms
|
|
Turmeric
|
½ tsp
|
50gms
|
|
Salt
|
to taste
|
100gms
|
|
Coconut
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100gms (about ½ )
|
2.5kg (about 10)
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|
Peppercorns (optional)
|
a few
|
30gms
|
|
Small red onion
|
5gms
|
115gms
|
|
Cumin
|
a pinch
|
20gms
|
|
Curds
|
225gms
|
5.6kg
|
|
Curry leaves
|
3 spring
|
1 bunch
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|
Tempering:
|
|
|
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Oil
|
30ml
|
500ml
|
|
Fenugreek seeds
|
a pinch
|
10gms
|
|
Mustard seeds
|
a pinch
|
10gms
|
|
Red chillies (broken)
|
3
|
50gms
|
|
Curry leaves
|
1 spring
|
1 bunch
|
Peel and slit bananas and then cut into 2.5 cm. (1”) pieces.
Mix together bananas, chilli powder, half the turmeric, part of the salt and
enough water to cook bananas fairly dry. Grind together to very fine paste,
coconut, peppercorns, rest of turmeric and cumin. When bananas are cooked, add
ground ingredients, well beaten curds and more salt. Simmer, stirring
occasionally, till the mixture becomes quite thick (10 to 15 minutes). Remove from
fire. Add whole fresh curry leaves. Heat the oil. Add fenugreek, mustard seeds
and broken red chillies. When seeds crackle, add curry leaves and sliced onion.
When onion browns pour over and mix well.
