3 nos Raw banana
1.5 teaspoon Homemade sambhar powder
salt to taste
1 tablespoon oil
½ teaspoon mustard seeds
2 pinches of hing
2 pinches of turmeric powder
a sprig of curry leaf
- Peel and slice the banana into roundels. The size of the roundel matters. Too thin, there is a chance of getting mashed, too thick will not cook even. So, cut them in even sized roundels. Keep them soaked in water until use.
- When ready to make the fry, drain the cut banana in a colander. Heat a pan with oil given under “Tempering“. Splutter mustard seeds, next add hing, turmeric and curry leaves. Saute a minute or two.
- Next add drained banana. Let it sit untouched for a minute. Now mix gently so it coats well with the tempering. Next add sambhar powder to it and mix gently. Let it cook covered for 5 minutes in medium flame. If you feel the curry is burning, sprinkle water 2 or 3 times.
- After 5 minutes of covered cooking, take off the cover, turn gently with a spatula again. By this time, the banana’s would have cooked soft.
- Add salt to the curry, mix gently.Now cook uncovered for another 10-12 minutes. Turning them after every 5 minutes, as we don’t add water, the curry might stick to the pan.
- Once they turn crisp and well browned around the edges, take it off the stove. Serve warm as an accompaniment with rice.
- Do not add water while making a dry curry fry. It is better to sprinkle water, cover and cook for a little time, so the water vapor helps in cooking the veggie soft and uncovered cooking for a little more time make it crisp.
- Avoid turning the veggies while it is cooking. Turning/mixing it often will make it soft , clumping together and make it a mash.
- Keep the flame in medium. Too high will burn it fast and too slow will make it soft. Medium is the key.
- And do not crowd the pan. Always use the right size of pan for cooking.