The end product of this recipe is referred to by different names in different languages as given in the title above. But all these nomenclatures more or less refers to the same product using more or less similar raw materials.
Raw materials used:
Raw Banana – 4
Onion, if small then 6, else 3
Garlic – 5, 6 clove
Green chilly – 2,3 (I have used a smaller variant, so more numbers)
Raw bananas can be very tricky to use sometimes, reason being the sticky enzyme that oozes out of it the moment you cut it and result being spoiled hands and knife. Oil comes in handy this time. Massage your hands and knife with a bit of oil before cutting the raw bananas and see the difference.
So basically, with most of the raw materials, the following approach should be followed: Wash, Peel and Slice. (You could also modify it into Wash, Peel, Wash, Slice)
So Wash the raw bananas.
Peel the skin. Do not remove the entire green skin/ peel as green skin/ peel is said to be highly beneficial for health. (Raw banana peel benefits)
Now Slice the bananas into small pieces. Make sure you don’t cut them too big or too small. Too big means you will end up cooking for longer time and spending more time near the stove. Too small means you will end up cutting and cutting and wasting a lot of time doing so. So be wise.
Follow the same steps above for onions and garlic. But for garlic, instead of slicing, do crushing. The chillies, just slit or slice (No peeling required)
Now let’s begin cooking.
In a pan, pour required amount of oil and add mustard seeds and wait for it to splutter.
Now add sliced onions, green chilly, curry leaves and crushed garlic and stir.
Let it get golden brown. Adding a bit of salt can speed up the browning process.
Now add a pinch of turmeric powder and required chilly powder and stir.
Add the raw banana cut pieces, mix well.
Cover and cook in low fire. Make sure to stir often so that it doesn’t stick to the pan.
Continue stirring till its cooked well.
Serve hot with rice/ roti.