Name: Raw Plantain Pepper Roast recipe by Runa Ganguly at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: 2 raw bananas; 2 tablespoon freshly coarsely crushed black pepper; Salt to taste; 1/2 teaspoon Turmeric powder; 1/2 teaspoon coriander powder; 1/2 teaspoon red chilli powder (or more according to your taste buds); 1 tablespoon of freshly chopped coriander leaves; to be ground to paste:(without water); 1 large onion sliced; 2 green chillies chopped; 1 tablespoon cumin seeds; 1/2 inch ginger deskined . slightly chopped; 3-4 garlic pearls deskined; For Tempering:; 1 large dry red chilli broken in half; 2 Tablespoon Coconut oil; 1 teaspoon black mustard seeds; 6-8 fresh curry leaves; 1/2 teaspoon asafoetida powdered

ABOUT Raw Plantain Pepper Roast RECIPE

This is a dry, spicy, raw banana roast which goes well with hot steamed rice and sambhar or even with parothas. Although coconut is an integral ingredient in every recipe from Kerela, in this recipe we skip the usage of coconut to bring out the rustic flavour of black pepper

Ingredients Serving: 5

2 raw bananas
2 tablespoon freshly coarsely crushed black pepper
Salt to taste
1/2 teaspoon Turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon red chilli powder (or more according to your taste buds)
1 tablespoon of freshly chopped coriander leaves
to be ground to paste:(without water)
1 large onion sliced
2 green chillies chopped
1 tablespoon cumin seeds
1/2 inch ginger deskined . slightly chopped
3-4 garlic pearls deskined
For Tempering:
1 large dry red chilli broken in half
2 Tablespoon Coconut oil
1 teaspoon black mustard seeds
6-8 fresh curry leaves
1/2 teaspoon asafoetida powdered

Instructions

Wash and deskin the bananas
Dice or slice them into bite sized pieces, either in roundels or Long slices
soak them in cold water till cooked to avoid oxidation
Blend together the ingredients listed under “to be ground to paste” and keep handy
heat oil in a wok and temper with the ingredients listed under “tempering”
after the mustard seeds splutter, add the ground paste
sauté on medium-Low heat for 4-5 minutes
add the chopped banana slices and mix well
add the dry spices and salt. combine well
cook covered until 5-7 minutes in Low heat(to avoid burning)
check in between and keep stirring the curry
as soon as the bananas turn soft and breaks with a spoon, add the crushed pepper and mix well
take off heat and garnish with chopped coriander leaves
serve hot with accompaniment of your choice

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