This is an old favourite of the Konkani community. Thick slices of raw banana cooked al dente, added to a coconut gravy and seasoned with garlic. The heady aroma of garlic fills the kitchen as I type out this post.
2 large raw bananas
To be ground to a paste:
1 tbsp rice flour
1/2 of a small coconut grated
12 Byadgi chillies roasted in a drop of oil
1 tsp tamarind paste
15 cloves of garlic crushed gently
2 tsps coconut oil
De skin the bananas and wash them. Slice into half inch size roundels . Cook them al dente in a glass of water along with a little salt. Grind together the grated coconut, rice flour, tamarind paste and Byadgi chillies. It should be a really smooth paste. Tip the ground masala into the cooked banana. Adjust to pouring consistency by adding water. Boil well. Check for salt and add if necessary. Heat the coconut oil in a pan. Drop in the crushed garlic cloves and roast till they turn a nice brown. Drop the seasoning into the boiling Koddel and simmer for a couple of minutes. Switch off, cover and keep it aside for fifteen minutes for the flavours to infuse. Serve with rice.
Serves a family of four.
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