plantain curry

This delicious pressure cooker plantain curry takes only 10 minutes in your Instant Pot! Dairy, gluten and nut free and totally delicious.

Vegan pressure cooker plantain curry

vegetable oil

onion (finely chopped)

garlic (sliced)

red pepper

orange pepper

red chilli (seeded and sliced (see notes))

cinnamon

cumin powder

tsp salt

nutmeg

plantains (sliced)

black-eyed beans (drained and rinsed)

chickpeas

230 ml | 1 cup hot vegetable stock

tomatoes

thyme (finely chopped)

lime juice only

chilli flakes

Salt and pepper to season

Have all your ingredients prepped and ready to go. Heat the oil in the pressure cooker using the Sauté function (on normal) and fry the onions for a couple of minutes.

Add the spices, garlic, chilli, garlic, peppers, tomatoes and plantains. Cook for a further two minutes.&nbsp;

Add the black eyed beans, chickpeas, thyme and stock. Cover the pot, set vent to sealing and on cook on high pressure for four minutes.

Manually release the pressure - it will take about 5 minutes.&nbsp;

Taste and season if needed. Serve over steamed or coconut rice with a pinch of dried chilli flakes.

Raw Banana Curry Recipe | Aratikaya Kura | Plantain Curry

raw banana (large)

curry leaves

tsp ginger (grated or ginger garlic paste)

urad dal

chana dal

tsp mustard

tsp cumin

hing

onions

green chilies

turmeric

salt

coriander leaves (few)

lemon juice

tsp garam masala

Cut the stem of the raw banana and boil till cooked. To check prick the banana with a fork or knife. When the banana is cooked it easily goes in.

Cool the banana a bit and then peel off the skin. Cut it to desired sizes.

Add oil to a hot pan. Add cumin and mustard when they splutter, add chana dal and urad dal. Fry until golden. Then add curry leaves and ginger. Fry until the raw smell disappears.

Add sliced onions, chili. Fry until the onions turn transparent.

Add salt and turmeric. Stir well.

Add the cubed banana and then fry for about 2 to 3 minutes.

Cover and cook on a low flame for 2 to 3 minutes. If the banana is not cooked. Sprinkle some water and cook further.

You can mash the banana a bit if you like. Add chopped coriander leaves. Stir well.

Serve aratikaya kura with plain rice and rasam or sambar.

Plantain curry made in South Indian Style with onions, tomatoes, spices and herbs. Super flavorsome, delicious and easy to make. Serve with rice, roti or with rice-rasam or rice-sambar.

Banana Curry Recipe (Plantain Curry)

green banana ((Plantains, unripe & firm))

mustard seeds

cumin seeds

asafoetida ((hing, optional))

green chili ((serrano peppers, optional))

turmeric ((haldi))

salt ((adjust

onions ((finely chopped or sliced, 1 large))

tomatoes ((deseeded, chopped & mashed or pureed))

ginger garlic paste

red chili powder ((adjust as needed))

garam masala (adjust

coriander powder ((optional, more if needed))

coriander leaves (chopped)

Wash &amp; peel banana. Make sure the inner skin has been removed completely. Dice them and add to a bowl of water.

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.

Prepare Plantain

Heat a pan with oil.  Add cumin and mustard seeds.

When they begin to sizzle, add hing, curry leaves, onions and green chilies. Saute until the onions turn completely golden.

Add ginger garlic paste and fry until the raw smell goes off.

Add tomatoes, salt and turmeric. Mix and saute until the tomatoes turn mushy.

Add red chili powder, garam masala and coriander powder. Mix and saute for 2 to 3 mins.

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.

Taste test and adjust salt. Add the steamed plantain (or young chopped banana pieces). Stir well. 

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.

Add coriander leaves. Switch off. Serve plantain masala with rice-rasam or with roti.

How to Make Banana Curry

Hello Swasthi, your website is great! Thanks. Do you have any recipe using plantain stem (vazhai thandu)?

I'm grateful that you shared this recipe, which looks very nice...but calling them raw is confusing. They are obviously cooked. They are green/unripe plantains, not raw. Most people around the world who use plantains would not call them "raw."

Your recipes are very nice. I like it.  My daughter and I make food by following your recipes. My son and husband love eating it! Thank you!!

Great taste ?, I like your recipe and most of the dishes had come out very well. Your preparation video is very easy to follow and great! I refer to your dishes regularly and once again great taste ?... thanks.

Amazing recipe....came out as delicious  as in pic.... Thank you

https://www.youtube.com/watch?v=XUPVuuZbPhg

South Indian Style green banana curry made with plantains, onions, spices and tomatoes. Serve this with rice or chapati. You can find the written recipe on our blog:
https://www.indianhealthyrecipes.com/aratikaya-masala-kura-raw-banana-masala/

Green Banana Curry (Plantain Curry)

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