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Export 15 ingredients for grocery delivery
Step 1
Wash & peel banana. Make sure the inner skin has been removed completely. Dice them and add to a bowl of water.
Step 2
If your bananas are young and tender, you may skip this step and add them directly to the pan later. Add to a steam basket. Place in your steamer or cooker or pot and steam till al dente (just cooked). It takes around 10 to 12 mins on a medium heat. Or Alternately you can also boil them in a open pot with 1½ cups water. Do not make them mushy.
Step 3
Heat a pan with oil. Add cumin and mustard seeds.
Step 4
When they begin to sizzle, add hing, curry leaves, onions and green chilies. Saute until the onions turn completely golden.
Step 5
Add ginger garlic paste and fry until the raw smell goes off.
Step 6
Add tomatoes, salt and turmeric. Mix and saute until the tomatoes turn mushy.
Step 7
Add red chili powder, garam masala and coriander powder. Mix and saute for 2 to 3 mins.
Step 8
Pour half cup hot water (or plantain cooked water) to the pan and stir well. Cook until the mixture turns to a thick gravy like. You can add more water if you like a moist curry. I made this to a dry raw banana masala curry.
Step 9
Taste test and adjust salt. Add the steamed plantain (or young chopped banana pieces). Stir well.
Step 10
Cover and cook for 3 to 4 mins on a very low flame until fork tender but not mushy. We prefer a dry curry, so I evaporate all the water by cooking for 2 to 3 mins more. Taste test and adjust salt and spices.
Step 11
Add coriander leaves. Switch off. Serve plantain masala with rice-rasam or with roti.
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