Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brinjal raw banana gravy. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Brinjal Raw banana gravy is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Brinjal Raw banana gravy is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have 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
- Get 1 big Raw banana
- Prepare tamarind 3 inch piece
- Get salt 1 heaped teaspoon
- Make ready Karamani / Yardlong bean seeds 2 heaped teaspoon
- Get turmeric powder a small pinch
- Prepare 2 teaspoon urad dal
- Take 2 teaspoon Channa dal
- Take 4-5 dry red chilies
- Get 1/4 teaspoon Asafoetida
- Get 4 teaspoon oil
- Get 1/2 teaspoon mustard
- Make ready curry leaves 1 spring
- Make ready coriander leaves 1 spring
- Take teaspoon methi seeds -1/4
Steps 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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