Ditch Dry Sabzi: Make Spicy Raw Banana Curry for Lunch, Tastes Best with Rice and Roti

Most people stick to potatoes or dal for lunch, but have you ever tried a rich and spicy raw banana curry? While dry raw banana sabzi is common in many households, the gravy version brings a unique flavor that pairs wonderfully with roti, rice, and parathas.

When lightly shallow-fried raw bananas are simmered in a rich tomato, ginger, garlic, and spice-infused gravy, the taste rivals even paneer or non-veg dishes. It is light on the stomach and comforting when served hot.

Ingredients and Step-by-Step Method

Ingredients:

• 3 raw bananas (peeled and sliced)
• 2 tbsp oil for shallow frying + 2 tsp oil for tempering
• 2 medium onions (chopped or paste)
• 2 tomatoes + 2 green chilies + 1-inch ginger paste
• 1/2 tsp cumin seeds & 1/2 tsp fenugreek seeds
• 1/2 tsp turmeric powder & 1/2 tsp red chili powder
• 1/2 tsp garam masala powder
• Salt to taste & fresh coriander leaves

Cooking Instructions

Toss the sliced bananas with a pinch of turmeric, chili powder, and salt. Shallow fry them in a pan with 2 tablespoons of oil for 3-4 minutes until lightly browned. This removes any astringent taste and prevents them from dissolving in the gravy.

In the same pan, heat more oil, crackle cumin and fenugreek seeds, and sauté onions until golden. Add the tomato-ginger-green chili paste along with powdered spices, cooking until oil separates. Pour in 1.5 cups of water and bring to a boil.

Add the fried bananas to the boiling gravy, cover, and simmer for 5-7 minutes. Finish with garam masala and freshly chopped coriander. Serve hot with steamed rice or fresh rotis!