Raw Banana does not need much time to cook or soften so while cooking does not add too much water, otherwise it will mashed up. The nature of raw banana is very much similar to potato, the same bland taste, quick to cook and prone to blackening while left cut for a longer time. Also, add sufficient oil while cooking to keep banana slices crisp and getting stick to the bottom.

Ingredients:

2 Big Raw banana
1 Onion, thinly sliced
¼ Tsp Turmeric Powder
1 Tsp Red Chilly Powder
Salt, as per taste
Oil, for cooking

To be grind to paste:
2 – 3 Tbsp shredded coconut
1 ½ Tbsp Coriander Seeds
1 ½ Tsp Black Peppercorns
1 Tsp Cumin Seeds
2 Dried Red Chilles
2 Cloves of Garlic

For Tempering:
¾ Tsp Mustard Seeds
1 Tsp Urad Dal
1 Sprig of Curry Leaves

For Serving:
Chopped Coriander leaves
Juice of 1 lemon

Instructions:

Peel the skin of raw banana, slit lengthwise, slice them and keep immersed in water.
Grind the ingredients under ‘To grind to a paste’ with little water to a little bit coarse paste.
Heat oil in a heavy bottomed cooking pan, add mustard seeds, once seeds start spluttering add urad dal and curry leaves.
Add sliced onions and fry till transparent. Add the chopped banana along with the ground paste, 1/4 cup water, salt, red chilli powder and turmeric.
Mix well and cook covered for 4 minutes in medium flame. When the water evaporates completely, then keep frying until the masala turns golden in colour. Say about 3-4 minutes in medium flame.
Just before serving squeeze juice of lemon and sprinkle coriander leaves. Serve hot!!