Hi, I’m Jane. Today, we’re going to prepare brinjal raw banana gravy recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Brinjal Raw banana gravy Recipe
Brinjal Raw banana gravy is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Brinjal Raw banana gravy is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook brinjal raw banana gravy using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Brinjal Raw banana gravy:
- Prepare Brinjal/Eggplant 4 medium sized
- Make ready 1 big Raw banana
- Take tamarind 3 inch piece
- Get salt 1 heaped teaspoon
- Make ready Karamani / Yardlong bean seeds 2 heaped teaspoon
- Get turmeric powder a small pinch
- Get 2 teaspoon urad dal
- Take 2 teaspoon Channa dal
- Take 4-5 dry red chilies
- Make ready 1/4 teaspoon Asafoetida
- Get 4 teaspoon oil
- Make ready 1/2 teaspoon mustard
- Make ready curry leaves 1 spring
- Take coriander leaves 1 spring
- Get teaspoon methi seeds -1/4
Instructions to make Brinjal Raw banana gravy:
- Soak the beans for 2-3 hours. You can even soak it overnight if you want to make in morning but 2-3 hours is sufficient.
- Soak tamarind in hot water. Pressure cook the soaked beans. Chop Brinjal and Raw banana into medium sized cubes.
- In pan add 1 spoon oil and roast red chilies, 1 spoon urad dal, 1 spoon Channa dal, methi seeds, few curry leaves and a generous pinch of asafoetida.
- Once the dals turn golden brown switch off flame, cool down the mixture and grind it to a coarse powder.
- Boil the chopped vegetables along with 1/2 teaspoon salt and water just enough to immerse them.
- Once vegetables are cooked add the tamarind juice.
- Add the cooked beans and powder along with remaining salt.
- Simmer the flame and mix everything well. Boil for few minutes till the gravy thickens as shown.
- Temper with oil, urad dal, Channa dal, curry leaves and asafoetida. Garnish with coriander leaves.
- Serve with roti or steamed rice topped with little ghee.
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