Banana Skin Gravy Recipe
Ingredients
| Thick milk of 1 coconut | ||
| Ginger | 1 Teaspoon, chopped (The skin of 12 large green bananas) | |
| Garlic | 1 Teaspoon, chopped (The skin of 12 large green bananas) | |
| Mustard seeds | 1/2 Teaspoon (The skin of 12 large green bananas) | |
| Fennel seeds | 1/2 Teaspoon (The skin of 12 large green bananas) | |
| 6 green chillies, deseeded and split | ||
| Tomato | 1 Large (The skin of 12 large green bananas) | |
| Gram flour | 3 Tablespoon (The skin of 12 large green bananas) | |
| Sugar | 1 Tablespoon (The skin of 12 large green bananas) | |
| Green cardamoms | 2 (The skin of 12 large green bananas) | |
| Salt | To Taste (The skin of 12 large green bananas) | |
| Oil | ||
Directions
• Wash the bananas, dry them and skin them. Cut the skin into one inch strips and lightly boil them in 3 cups of water and one tablespoon of sugar. Allow to boil for five minutes and then drain in a colander.
• Crush the cardamoms coarsely and place in a vessel with three tablespoons of oil. When the oil heats up, add the mustard seeds, fennel seeds, chillies, ginger and garlic. Lower flame and allow to fry for three minutes and then add the gram flour and stir vigorously till flour has been well roasted. This will take two minutes. Then add the coconut milk and stir well till you have a smooth thick gravy. Taste for salt. Allow to simmer for ten minutes and then add the banana skin pieces and cook for five more minutes.
• Crush the cardamoms coarsely and place in a vessel with three tablespoons of oil. When the oil heats up, add the mustard seeds, fennel seeds, chillies, ginger and garlic. Lower flame and allow to fry for three minutes and then add the gram flour and stir vigorously till flour has been well roasted. This will take two minutes. Then add the coconut milk and stir well till you have a smooth thick gravy. Taste for salt. Allow to simmer for ten minutes and then add the banana skin pieces and cook for five more minutes.
Chef
