| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Hakka |
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 300 |
g |
Raw bananas |
| 1 |
|
150 gram lon beans; (chavli) |
|
|
Salt to taste |
| 3 |
tb |
Coconut oil; (45 ml.) |
| 1 |
ts |
Mustard seeds; (5 g.) |
| 6 |
|
Whole red chillies; slit, deseeded and |
|
|
; cut into 2.5 cm. |
|
|
; long pieces |
| 16 |
|
Curry leaves |
| 9 |
g |
Coriander powder |
| 6 |
g |
Chilli powder |
| 1/2 |
ts |
Turmeric powder; (2 g.) |
INSTRUCTIONS
APPLY a little oil on the palms, carefully remove the green outer layer of
the raw bananas (not the entire peel), quarter and then cut into two cm.
thick vertical slices. Put in a pan, sprinkle salt, add enough water to
cover and boil until cooked or for about 10 minutes. String the beans and
cut them into four cm. long pieces. Blanch in salted boiling water for two
to three minutes. Drain and refresh in iced water. Drain again.
Heat oil in a pan and season with mustard seeds. When they crackle, add red
chilli pieces. Fry till they turn a brighter red. Add curry leaves, and
stir for a few seconds. Dissolve coriander powder, chilli powder and
turmeric powder in three tbsp. water and add to the pan. Stir-fry till the
moisture evaporates. Add bananas and beans and stir-fry for three to four
minutes. Remove from heat and adjust the seasoning. Remove to a flat dish
and serve with Malabar paratha.
Converted by MC_Buster.
NOTES : (Raw Banana And Chavli Vegetable)
Converted by MM_Buster v2.0l.
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