Plantain Dry Sabji (Raw Banana Curry)

Raw Banana Sabji

Plantains are very nutritious, healthy and the best part is it's available all year around and easily found in supermarkets. I have always enjoyed snacking on plantain chips which are the best chips in the whole wide world :). Plaintains can be used in avial (coconut based curry), sukka (dry sabji), gravy curry, koftas, patties, chips, fritters etc and yes I chose to post a very basic- plantain dry sabji today!

Plantains contain more starch and less sugar than ripe bananas and are therefore usually cooked or processed before being eaten. They are always cooked or fried when eaten green. At this stage, the pulp is hard and the peel often so stiff that usually has to be discarded. Mature plantains can be peeled like typical ripe bananas. They can also be boiled, baked, microwaved or grilled over charcoal, peeled or still in the peel.

Plantain is a tropical fruit and a staple food in most of the households. During my vacation to Carribean, Hawaii- I saw fried plantains just about everywhere along with sweet potatoes, taro root, jackfruits etc. I have very sweet memories of freshly made plantain chips in coconut oil at home and many times plantain chips and jackfruit chips was shipped by my uncle to us from our native place. Ummm that taste still lingers on my taste buds!

Let us check the recipe for Plantain Dry Sabji:

Ingredients:

• 2 big plantain (raw/green) bananas
• 5-6 curry leaves
• 1-2 green chillies slit
• 1 tsp minced ginger
• 1 tsp cumin seeds (jeera)
• pinch fenugreek seeds (methi seeds)
• 1 tsp turmeric (haldi)
• 1/2 tsp chilli powder
• 2 tsp coriander powder (dhania)
• 1/2 tsp amchur (mango powder)
• salt as per taste
• chopped cilantro for garnish
• 2-3 tsp oil

Preparation: 

• Peel the skin off of plantain and chop into cubes. In a pan add water and cubed plantains along with 1/2 tsp turmeric and cook it till done for around 10-15 minutes on the stove. (You can pressure cook it for 2 whistles too) Keep an eye on it, don't overcook else it will get soggy. Keep aside (you can drain the water if too much is left after cooking plantains)
• In a pan add oil, add cumin seeds, methi seeds as it splutters add curry leaves, green chillies, ginger and saute for 30 secs, lower the flame to sim.
• Now add the powders turmeric, red chilli powder, coriander powder and saute quickly, dump your cooked turmeric plantains and mix everything with a light hand. 
• Add salt, cilantro and cook on simmer for 5 minutes. You can add water if it looks too dry. Lastly, add amchur and mix it one last time.
• Serve hot with Chapati, Roti or Rice.

njoY!! happY cookinG!

Health Benefits:

An average plantain has about 220 calories and is a good source of potassium and dietary fiber. It is a good source of starch and energy. Plantains also contain folates, niacin, riboflavin and thiamin. Folates (folic acid) are essential for healthy pregnancy. Plantains are famed to be diuretic and can help prevent kidney and bladder problems. Plantains also provide adequate levels of minerals such as iron, magnesium, and phosphorous. Magnesium is essential for bone strengthening and has a cardiac-protective role as well. It contains less sugar than ripe bananas and hence is good for diabetic patients.