Simple Way to Prepare Any-night-of-the-week Brinjal Raw banana gravy
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Favorite Brinjal Raw banana gravy. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Brinjal Raw banana gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brinjal Raw banana gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Brinjal Raw banana gravy is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Brinjal Raw banana gravy estimated approx 30 mins.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Brinjal Raw banana gravy using 15 ingredients and 10 steps. Here is how you can achieve that.
Eggplant and Raw banana are integral part of Tamil Brahmin cuisine. This is a no onion garlic gravy which goes well with rice as well as rotis. Let's see this very healthy and flavourful gravy/kootu .
Ingredients and spices that need to be Take to make Brinjal Raw banana gravy:
- Brinjal/Eggplant 4 medium sized
- 1 big Raw banana
- tamarind 3 inch piece
- salt 1 heaped teaspoon
- Karamani / Yardlong bean seeds 2 heaped teaspoon
- turmeric powder a small pinch
- 2 teaspoon urad dal
- 2 teaspoon Channa dal
- 4-5 dry red chilies
- 1/4 teaspoon Asafoetida
- 4 teaspoon oil
- 1/2 teaspoon mustard
- curry leaves 1 spring
- coriander leaves 1 spring
- 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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