Fried Banana Patia
|Frying banana||6 (Ripe With Blackened Skin)|
|Onions||3 Medium, chopped|
|Freshly grated coconut||1⁄2|
|Kashmiri chilies||8 , deseeded|
|Garlic clove||10 Large|
|Cumin seeds||2 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Parsi dhansakh masala||1 Tablespoon|
|Crushed jaggery||1⁄2 Cup (8 tbs)|
|Curry leaves sprigs||2|
|Sesame oil||1 Tablespoon|
• Roll the blackened bananas on a wooden board and then peel the skin. Cut into 1" rounds.
• Heat a non-stick frying pan with sesame oil till hot and then fry the banana pieces till golden brown and like caramel toffee. Drain and set aside.
• Take a clean flat-bottomed or wide vessel and place 3 tablespoons of the banana fried oil in it. Place on medium heat and add the onions and curry leaves and cook the onions to a golden brown. Add the ground masala and stir till red hot and add 1 1/2. cups of water and the crushed jaggery. Add salt to taste. When the gravy boils and bubbles, add the fried banana pieces. Hold the vessel with 2 napkins and shake from side to side. Lower flame and simmer for five minutes and remove from the fire.
• Serve with vegetable khichri and papads.