Banana Stem Curry Recipes

BEST BANANA CURRY RECIPE

Steps:

• Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
• Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
• Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
• Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.

BANANA STEM CURRY

Steps:

• Peel the outer layers of stem to get a cylindrical piece. Slice the stem into round pieces and then cut them up fine.
• Cook fine cut banana stem for about 5 to 7 minutes with salt, tamarind paste/juice, turmeric and jaggery. Drain the water out.
• In a separate pan, dry roast sesame seeds until slightly brown. Set aside to cool.
• Blend the roasted sesame seeds to a coarse powder.
• Heat oil in a pan. Sauté seasoning ingredients (curry leaves, dry red chili pepper, chana dal, mustard seeds, cumin seeds, and urad dal) for 1 minute.
• Add the boiled banana stem and green chili peppers, saute for a few minutes then add the roasted sesame powder. Add salt to taste and stir to mix well.
• Cook for 5 minutes and transfer to serving bowl.

SPICY BANANA CURRY

Steps:

• Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
• Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.