Kerala banana stir fry
I don't know what to call this dish. It's kind of upma cum stir fry made with Kerala Nendra banana. The Kerala ripe banana is used in a multitude of ways in the daily Mangalorean diet. Eat them like any other fruit, roast or steam them, make some crisp fritters and if you still have more, make this konkani style stir fry or even some banana halwa. Making banana halwa is too much of hard work with lots of stirring and best left to the experts.
For today I'll just stick to this quick homestyle south Indian style stir fry. It usually tastes best when the bananas are completely ripe and a bit mushy. But I am sure not many will like the texture, so use medium ripe fruits instead. We usually eat this as a snack along with evening tea but I like to eat it anytime of the day :)
What you'll need :
2 bananas peeled sliced into small squares
1 tsp sugar
1 tsp mustard seeds
A pinch of salt
1 green chilli sliced
1 tbsp ghee
A pinch of asofotedia
4-5 curry leaves
2 tbsp of frated fresh coconut
How to :
In a bowl, mix the sliced bananas, sugar and salt so that they are equally distributed. In a shallow non stick pan, add ghee and then the mustard seeds. Once they start spluttering, add the slit green chillies and the curry leaves. Add the bananas, a little bit of water (2-3 tbsp) and allow to cook on low heat for 5 minutes. When the bananas start crisping up slightly, add a pinch of asafoetida, grated coconut and turn off the heat immediately.
