This is a recipe which I learnt from my friend. During one of our recent visits to Mumbai, I decided to give her a surprise so we dropped in to say hello! Having met after a long time our chatting just wouldn’t end. Only when our stomachs started to growl did we realise it was much past lunch time. As ours was a sudden visit she had no time to prepare anything special. Being a good and fast cook, she prepared this quick-fix dish with rotis and dal.
Sceptical at the thought of having to eat ripe bananas as a subzi, I avoided it in the initial two bites, but then I found that the rest of the gang were enjoying and relishing the subzi and my hubby was all in praises for it. The thought of missing something so delicious made me taste the banana subzi and indeed it was the yummiest form of bananas in a subzi that I had ever had.
The bananas gave a sweet touch to it and the minimum spices in it added a nice tinge of a spicy feeling. The main tip for this recipe is that the bananas should be 3-4 days old at least, a little soft and the skin turned blackish. (A good idea to make use of over ripe bananas). I was waiting to make this subzi for quite sometime, so purposely a dozen of bananas were let to go over ripe …..
- 5-6 over ripe bananas( sliced round)
- 1/4 tsp mustard seeds
- 1/2 tsp garam masala(whole spice powder)
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder( more chilli powder can be added if spice required)
- 1/2 tsp cumin powder
- A few curry leaves
- 1 tsp oil
- 1 tsp lemon juice or add amchoor powder.
- Heat oil in a pan.
- Put in the mustard seeds and curry leaves.
- When it splutters add all the spice powders and mix well for few seconds in oil.
- Ensure that the spice powders don’t turn black, quickly put in the sliced bananas and toss gently.
- Serve as it is or if required you can also squeeze lemon juice over it.
- Relish with rotis, dosas or as a side dish with rice.
Preparation time: 5 minutes