Raw banana with black-eyed beans (Indian) recipe
ingredients
1/4 cup Black-eyed beans (lobia)
2 Bananas, raw
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
2 Dry red chillies (sookhi lal mirch), quartered
1 tbsp Button onion, finely chopped
a few Curry leaves (kadhi patta)
2 Bananas, raw
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
2 Dry red chillies (sookhi lal mirch), quartered
1 tbsp Button onion, finely chopped
a few Curry leaves (kadhi patta)
Grind to a paste:
a pinch Cumin (jeera) seeds
2 Green chillies
1/2 tsp Turmeric (haldi) powder
4 Garlic (lasan) cloves
2 Green chillies
1/2 tsp Turmeric (haldi) powder
4 Garlic (lasan) cloves
method
1. Boil the black-eyed beans in a pressure cooker with enough water to cover till tender. Remove and keep aside.
2. Add the coconut to the spice paste and grind again till smooth.
3. In a pan, mix the boiled black-eyed beans and banana together. In the centre of this mixture place the coconut paste. Cook covered for a few minutes. Then remove the lid, stir the contents and remove from heat.
4. Heat the oil in a pan; add mustard seeds, dry red chillies, button onion, and curry leaves; saute for a few minutes. Add the vegetable mixture; mix well and remove from heat. Serve hot.
2. Add the coconut to the spice paste and grind again till smooth.
3. In a pan, mix the boiled black-eyed beans and banana together. In the centre of this mixture place the coconut paste. Cook covered for a few minutes. Then remove the lid, stir the contents and remove from heat.
4. Heat the oil in a pan; add mustard seeds, dry red chillies, button onion, and curry leaves; saute for a few minutes. Add the vegetable mixture; mix well and remove from heat. Serve hot.
serving amount
serves: 4
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more information
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