Monday, May 15, 2006

May Recipe: Banana Curry

Use ripe bananas. You can use yellow mustard seeds, but black are better.

1/4 cup cooking oil
2 tsp black mustard seeds
2 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground black pepper
1/2 tsp turmeric
1/4 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp cayenne pepper
1.25 cups water
1/2 cup dessicated coconut
6 large bananas

In a large frying pan, heat the oil. When it starts to smoke, add the mustard seeds. As the seeds begin to pop, reduce the heat and add the rest of the spices: cook over low heat for 5 minutes, stirring. Add water and coconut; cook for 10 minutes. Add bananas and cook a few minutes more until tender but not mushy.

This is a good condiment for Indian food, but is also good with lots of other foods, including brunch. For a spicier version, use 5 bananas and reduce the water to 1 cup. This is also delicious made with sweet potatoes.


No comments: