Author Notes: Bananas are such a versatile and healthy fruit! I am always amazed how my family uses them in savory dishes although they are sweet in taste. This
curry/subji comes together in a whim and usually prepared when we do not have any veggies in the house and also during fasting time. You can either use plaintains for more savory taste/ flavor or use semi ripe bananas they would still taste amazing! Serve it with some rotis. You would never find this recipe in any cookbooks or restaurants nor would any one really serve you as a guest. You can only find it some moms making it when their day looks tired and they don’t have any veggies in the house. Does it taste good. Absolutely! —PistachioDoughnut
Plaintains or semi ripe bananas
teaspoon Mustard seeds or cumin seeds
pinches Asafoetida optional
teaspoon Red chili powder
teaspoon Turmeric powder
teaspoons Coriander cumin powder
pinches Garam masala or curry powder
Cilantro to garnish
- Slice bananas or plaintains in rounds. Leave them aside.
- Heat up oil in a pan. Add mustard seeds or cumin seeds. If you like both feel free to add both. Do 1/2 tsp of each then. I am more of cumin person. Once the seeds splutter you can add asafoetida and the plaintains or bananas whichever you are using. Do not use both as plaintains take a little bit of time to cook compared to bananas.
- Add all the spices and seasonings one by one. Let it cook for few minutes until the plaintains soften up a little bit and look cooked. If you decide to make it from bananas I would suggest using some water. Also once you add bananas it will be take only few mins to cook it down as you do not want to mush it.
- Garnish it with some cilantro or parsley, okay I know some of y’all hate cilantro! Serve it with roti. No naan please!
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains