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Course Side Dish
Cuisine Bengali
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 People

Ingredients

  • 4 nos. Green Banana or Plantain
  • 1 tsp Gram Flour or Chatu
  • Mustard Oil
  • 2 Tomatoes Medium - Pureed
  • 2 Bay Leaves
  • A pinch of Asafoetida or Hing
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Grated Ginger
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 3/4 tsp Garam Masala Powder
  • Salt To Taste
  • A Hefty Pinch of Dried Fenugreek Leaves or Kasuri Methi
  • Cream to Garnish Optional
  • 2 Green Chilies
  • 1/2 tsp Red Chili Powder

Instructions

  1. Pressure cook the Green Bananas. Once they have cooled down, peel them off and mash them with some chatu or Gram Flour and salt. Make small balls out of them and deep fry them till golden-brown in mustard oil.

  2. Now, heat some oil in a pan and temper it with hing or asafoetida, bay leaves, cumin leaves and grated ginger. Fry it well before adding the tomato puree. 

  3. Cook it till it reduces and water has been gone. Add the dry spices and fry it nicely till the edges release oil. 

  4. Add water to make the gravy and put in chilies as per your taste. Slice them if you don't mind the heat, or simply add them whole. 

  5. Rub the fenugreek leaves between palms to crush them and add them in the gravy. Cover it with a lid and allow it to simmer. 

  6. Before turning the heat off, drop the fried plantain balls in the gravy and top with a dollop of fresh cream to add richness. Though it is completely optional.