This delicious curry made with banana stem, sesame seeds and other spices, is loaded with fiber! Enjoy by itself as a snack, with steamed rice and ghee or with hot rotis.
Course Main Course, Side Dish
Cuisine Indian
Keyword Banana, Curry, Curry Leaf, doota koora, doota kura, Plantain, Raw Banana, Raw plantain, Sesame, Spices
Special Diet Gluten Free, Grain Free, Nut Free, Vegan, Vegetarian
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 4People
Calories 162kcal
Ingredients
4CupsBanana Stem( 3/4th Pound)
1/2CupSesame Seeds
1/4TeaspoonTurmeric Powder
1TeaspoonJaggery
1TeaspoonTamarind(Paste or juice extracted from soaked tamarind)
1/2TeaspoonSea Saltor to taste
1TablespoonCoconut Oil
Seasoning Ingredients
1PepperDry Red ChiliLarge (break into 2 or 3 pieces)
1TeaspoonChana Dal
1TeaspoonUrad Dal
1PepperGreen Chili PepperLarge (cut to 2 or 3 pieces)
1TeaspoonCumin Seeds
8LeavesCurry Leaves
1TeaspoonMustard Seeds
Instructions
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.
Notes
Goes well with steamed brown rice and ghee or just by itself as a snack.*Use organic ingredients wherever possible