Kashmiri Kele Ki Bhaji
|Bananas||8 Large (Use Ripe But Not Soft Variety)|
|Thick curds||80 Gram|
|Fresh coriander||1⁄2 Cup (8 tbs), chopped|
|Green chillies||6 , deseeded and finely chopped|
|Cumin seeds||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄2 Teaspoon|
|Onion seeds||1⁄2 Teaspoon (Kalonji)|
|Dried ginger powder||1⁄2 Teaspoon|
|Ghee||1 1⁄4 Cup (20 tbs) (For Frying)|
Take firm ripe bananas and peel them and cut them into 1/2 inch thick slices. Fry well in hot ghee and set aside.
Take some ghee from the pan in which the bananas had been fried, in a clean vessel. When hot, add in the usual Kashmiri masala of asafoetida, onion seeds, cumin seeds and fenugreek seeds. Stir well and then add the fried bananas and sprinkle with the chopped green chillies and fresh coriander. Crush half a petha bari if available and shake the pan from side to side. Sprinkle half a cup of water, cover and allow to simmer for 5 minutes.
Whisk the curds, add a pinch of salt and the ginger powder and gently blend into the simmering bananas. Sprinkle with the freshly chopped coriander. Serve with rotis or rice.