|
Ingredients
|
Quantity
|
|
Oil
|
3 tbsp
|
|
Curry leaves
|
8
|
|
Red chilli powder
|
½ tsp
|
|
Turmeric
|
¼ tsp
|
|
Salt
|
to taste
|
|
Set 1:
|
|
|
Bananas
|
4
|
|
Tamarind paste
|
1 ½ tbsp
|
|
Set 2:
|
|
|
Cumin seeds
|
1 tsp
|
|
Garlic
|
4 cloves
|
|
Ginger
|
1 piece (1/2 inch)
|
|
Cloves
|
2
|
|
Uncooked rice
|
1 tbsp
|
Make Set 2 into a paste (adding a few drops of water) and keep
aside.
Raw bananas should be cut into four pieces each. Remove the skin
and keep aside.
In a deep skillet heat oil, add mustard seeds and when seeds start
popping add curry leaves and the above paste (of Set 2). Fry on moderate heat
for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also
add red chilli powder, turmeric and salt. Let cook on low heat for 15 minutes
or until the gravy thickens.
