Aratikaya Podi Koora (Roasted Raw Banana Curry)

Aratikaya Podi Koora 

(Roasted Raw Banana Curry)

Ingredients:

• Raw Bananas – 3 (600gms)
• Bengal Gram – 2tsps
• Black Gram – 2tsps
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Green Chilies – 4
• Ginger – Small Piece
• Curry Leaves – Few
• Turmeric Powder – 1/4tsp
• Salt – To Taste
• Lemon Juice – 1Tbsp
• Oil – 3Tbsps                                                                                         Preparations:
  Roasting can be done on a charcoal fire or on a direct flame of a gas stove. They can be roasted in oven or in a microwave oven too. Here let us see few methods of roasting raw bananas.
  
  
  Method1: Roasting On Direct Flame:
  Wash bananas and smear oil all over the bananas. Smear oil on all bananas and place them on direct flame of the gas stove. Roast the bananas turning at intervals till they turn black and appear soft to touch. This way roast all the bananas and keep them aside to cool. Remove the charred peel of the bananas and mash them with finger tips. Then mash the bananas with a masher to a fine texture. Now the bananas are ready to make the curry.
  
  
  Method 2: Roasting In Microwave Oven:
  Wash raw bananas and prick them at several places with a sharp knife. Prick all the bananas so that when they are cooked in microwave oven steam will escape through these slits and they will not burst in the oven. Take a paper napkin and place a banana and wrap it. Similarly wrap all the bananas in paper napkins. Now arrange the wrapped bananas in the oven as shown. Cook the bananas on high power for 4 minutes. Turn the sides of the bananas and cook again on high power for 2 minutes. Once cooked, the bananas will be soft to touch. Then take them out from oven and remove the paper napkins. Cut the end portions of the bananas and peel the skins. Be careful while doing this as there will be lot of steam and it may burn your skin. Take a spoon and scrape the white portion left on the skins of bananas. Now mash the bananas well with a masher.
  Wash green chilies and ginger and make a coarse paste in a mixer grinder.
  
  
  Method:
  Heat a pan and add oil to it. When oil is hot add bengal gram and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add the ginger-chili paste and curry leaves. Fry the mixture well and add turmeric powder. Mix well and add mashed bananas. Mix again and add salt. After adding salt, mix again and cook for one or two minutes stirring. During this process if you observe any big pieces of banana mash them with the ladle. Once everything is mixed well switch off the flame and add lemon juice. Mix well and transfer the curry to a serving bowl. Serve hot with plain rice. This curry goes well as an accompaniment with curd rice too. 
  
  
  Points to Remember:
  Select big variety bananas which have more flesh. After peeling the cooked bananas there should be enough flesh.
  Add ginger, green chili, lemon juice and salt according to taste.
  For those who are not calorie conscious, use a bit of more oil to give the bananas a crispy touch and extra flavor.
  Pricking the bananas is very important while cooking in a microwave oven. The steam will escape through the slits and the bananas will not burst in the oven.
  Roasting the bananas on charcoal fire gives a special flavor to the bananas.
  Using a microwave oven is a less messy job and quick version of cooking the bananas. But take care not to overcook the bananas—the texture of mashed bananas should be dry and not mushy. Cook them till they are just cooked.
  While peeling the cooked bananas take care—lot of steam is trapped inside the bananas and it will burn the skin.
  Serve hot with plain rice or as a side dish with curd rice.
  Enjoy !!!!!!!!!!!!!!