Banana Sabzi is an interesting sabzi as it is made with a fruit than a vegetable by definition. Have you ever made it? If yes, then you already know the secret. But if not, we would urge you to give it a try and let fruits also be a part of your meal.
You can make a vegetable (sabzi) with almost all fruits, but this one is really special. We recently have tried the Nashpati ki Sabzi too.
The interesting part of Banana sabzi is that if you ask somebody to taste it without revealing that it is a banana dish, they won’t even realize that they are eating a Banana. It is more closer to Arbi Sabzi in the taste, look, feel and touch.
Banana Sabzi Recipe In Words
Yield: 1 bowl of banana sabzi (serves 2 people)
- 4 Raw Bananas
- 1 Liter Water (For Boiling Raw Bananas)
- 1/2 Tsp Black Pepper
- 1 Tsp Salt
- 2 Pinch Asafoetida (Hing)
- 1/4 Tsp Red Chili Powder
- 1 Lemon
- 2 Dry Red Chilies
- 2″ (Inch) Cinnamon Stick
- 10 Curry Leaves
- 3 Chopped Tomatoes
- 2 Tsp Coriander Leaves
- 1 Tsp Pomegranate Powder (Anar-dana)
- 2 Tsp Grated Dry Coconut
- 1 Tsp Fennel (Saunf)
- 1 Tsp Coriander Seeds
- 1 Tsp Cumin Seeds
- 2 Black Cardamom
- 2 Cloves
- 3 Tsp Poppy Seeds (Khus Khus)
- 3/4 Tbsp Oil
- 1 Onion
- 1-1/2 Cup Water (We need while cooking)
- 1/2 Tsp Turmeric Powder
- 2 Buds Garlic
|We will start with boiling raw bananas.Add 1 litre of water and raw Bananas in a pressure Cooker. No need to peel the Banana skin. Close the cooker lid and let it make 1 whistle on high flame. This will bring it to boil. After 1 whistle, switch off the stove.|
|Keep aside the boiled Bananas in a sieve, to drain out the water. We will use Bananas later in our process.|
|Now, we will make the gravy for Banana ride.Heat a pan on medium flame. Add grated Cononut, Black Pepper, Fennel (Saunf), Clove, Garlicbuds, Coriander Seeds, Dry Red Chilies, Black Cardomom, Cinnamon and Cumin Seeds.Roast them on medium flame for 30 seconds. You will witness the unique smell of spices once they are roasted.|
|After roasting, grind the roasted spices to make a dry powder.|
|Once the powder is ready, add 1/2 cup of water in the grinder jar and grind again to make a thick paste from this dry powder.|
|Now go back to your boiled bananas and peel their skin. Coat/Marinate them from all the sides with the spice paste made in above step.|
|Take the Poppy seeds (Khus-Khus) in another plate/dish. Roll Banana pieces over Poppy seeds to cover them with Khus-Khus compeletely (as shown).|
|Heat 1/4 tbsp of oil in a pan and keep it on medium flame. Fry the Khas-Khas coated Bananas in the hot Oil. Fry until Khus-Khus gets light golden brown in color.Do flip your Banana pieces occasionally to avoid burns.Once done, keep them aside for later use.|
|Take another pan and heat 1/2 tbsp of Oil. Add Asafoetida. Once it gets light brown in color, add Onion and Curry Leaves. Let it cook until Onions turn light pink in color.|
|Add chopped Tomatoes, Turmeric Powder, Red Chili Powder and Salt. Mix well.|
|Keep the flame on medium level and cook until Tomatoes become soft/tender. Once they become soft, switch off the stove. Keep it aside to cool.|
|Once your Onion and Tomatoes mixture cools down to room temperature, add it to a grinder jar.|
|Grind it to a smooth paste. Our process is about to finish. Please be patient as you are going to eat something new today!|
|The final course of cooking masala Banana sabzi includes bringing together all the intermediate preparations on same plate.So, take a pan and add 1 cup of Water. Bring it to a boil on high flame.After a boil, add the Onion and Tomato paste created above. Keep stove on medium flame and cook for 5 minutes.|
|Add the Khus-Khus coated Bananas in the gravy. Cook for about 5 more minutes on low flame and then switch off the stove.|
|I am sure you are ready to jump in your masala Banana sabzi. So what’s causing the delay? Garnish it with lemon juice and take a deep dip in hungry sea with Chapati/Paratha/Roti/Naan or even rice.
You can also slice the Banana pieces from center using a knife before serving as shown in the image.
Enjoy and keep watching for more such recipes.