And then there are raw bananas. Rich in dietary fiber, potassium, manganese, vitamin B6 and low in saturated fat, cholesterol and sodium. I read somewhere “Alcohol – 0.0 g”.
See, that’s the thing with postpartum dietary regulations – the food can get so nutritious and bland, that you are forced to look at options. That is when these raw bananas entered my life, courtesy my Mother.
There are many ways of making a meal of it, the most popular style being the South Indian one. But this is a more, may I say, neutral way!
Those are the ingrediants for serving two people: Four raw bananas – peeled and chopped, one onion chopped up, a tomato grated, ginger and garlic crushed / chopped / grated. If you want to reduce the cooking time and make it healthier, you may steam the chopped bananas.
Heat oil in a pan. I am a mustard oil fan (comes straight from Singh’s farm – organic and all), so heat it till it just starts to smoke. Then add a teaspoon of cumin seeds (jeera).
Then add the ginger and garlic and stir them around for about a minute. Or long enough to let out the aromas without burning the cumin.
Then add the onions and sprinkle some salt – you know, they dehydrate faster!
Add the grated tomatoes just as the onions start to turn brown.
When the tomatoes start leaving oil, add turmeric (haldi), fenugreek (methi) seeds, coriander (dhaniya) powder and red chilly powder. You may also add some chopped green chillies. Fry all this in the oil that the tomatoes ooze out, for about two minutes.
Then add the raw bananas, salt and stir the mixture.
Cover the lid and let it cook. If you want a gravy, add a little boiled water, depending on how liquidy you like it. Should take about 15 minutes. If you’ve used steamed bananas, then just cook it for about 5 minutes on a really slow flame. Sprinkle chopped coriander leaves the juice of half a lemon just before serving.
I do not have the picture of the cooked vegetable as Zoya woke up by then. So make it yourself and see what a high fiber dish can look like!