Green Banana Curry

Green Banana Curry

Complexity Level: 2/5

Green Bananas, often underrated, make for a fabulous ingredient in Indian cooking. This Green Banana Curry is a delightful way to explore their versatility. It’s a simple, hearty dish that brings out the subtle flavors of green bananas, making it perfect for those new to Indian cuisine.


Green Bananas - 4, peeled and sliced

Mustard Seeds - 1 tsp

Cumin Seeds - 1 tsp

Curry Leaves - 8 to 10

Onion - 1 medium, finely chopped

Tomato - 1 medium, chopped

Ginger-Garlic Paste - 1 tbsp

Turmeric Powder - ½ tsp

Red Chili Powder - 1 tsp

Coriander Powder - 1 tsp

Garam Masala - ½ tsp

Salt - to taste

Oil - 2 tbsp

Water - as needed

Fresh Coriander Leaves - for garnish



Green Bananas: Peel the bananas with a little oil on your hands to avoid stickiness. Slice them into rounds or cubes and immerse in water to prevent browning.

Cooking Process:
Tempering: Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Let them crackle.

Sauté Onions: Add the chopped onions and sauté until they turn golden brown.

Ginger-Garlic Paste: Add ginger-garlic paste and stir for a minute.

Tomatoes and Spices: Mix in chopped tomatoes, turmeric, red chili, and coriander powder. Cook until the tomatoes are mushy.

Green Bananas: Drain the bananas and add them to the pan. Stir to coat them with the masala.

Simmering: Add enough water to cover the bananas, bring to a boil, then simmer until the bananas are cooked and the gravy is thick.

Final Touch: Sprinkle garam masala and adjust salt.

Serving Suggestion:

Garnish with fresh coriander leaves and serve hot with rice or chapatis.


Consistency: The curry can be kept dry or with a bit of gravy, as per preference.

Peeling Tip: Rubbing hands and the knife with oil makes peeling green bananas easier.

Texture Alert: Be careful not to overcook the bananas; they should be tender but not mushy.

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