Raw banana tikka curry is a great and amazing recipe of raw banana fried chunks simmered in tomato-green chilly gravy. The hint of desi spices adds up spicy-zingy taste to this curry. We all usually prepare raw banana Curry and Raw Banana Kofta Curry, but this time break the monotony of same dishes with this recipe of Raw Banana Tikka Curry.
These Tikkas are soft inside and crispy on the outside which make a perfect snack for your supper or celebrations. You will surely love the fried Tikka Curry made from raw bananas. Just follow this simple and easy recipe with step-by-step pictures to make the perfect rawa banana tikka curry for your dear ones. Enjoy!
Peel the banana and chop them in ½ inch chunks.
Now take curd, gram flour, ginger paste, red chilly powder and salt in a bowl and mix everything really well. Mix the banana chunks to this prepared mixture. Cover and keep aside for 20 minutes.
Heat some oil in a pan. When the oil is sufficiently hot, drop the banana chunks in oil. Fry until golden brown and crispy.
Drain out the fried ones on a plate with kitchen paper towels to remove excess oil.
In a separate pan or a wok, heat 2 tbsp oil for making the gravy. To it add cumin seeds, asafoetida, turmeric powder, coriander powder and sauté the masala for a while.
Now to the spices mix tomato-green chilly-ginger paste, followed by red chilly powder and sauté the masala until oil starts separating from it.
After this, add cream to the masala and stir it constantly until it simmers again. When the masala starts simmering, add curd to it and continue stirring.
Now after sautéing the masala, add 1.5 cups of water, garam masala and some green coriander to it. Let the gravy simmer.
When the gravy starts simmering, add the fried banana chunks and salt to it. Cover and let it simmer for 3 to 4 more minutes on low flame.
Raw banana tikka curry is now ready, transfer it to a serving bowl.
Garnish this lip smacking and delectable raw banana tikka curry with some coriander leaves and serve it steaming hot with parantha, chapatti, naan or rice and relish eating.
- If you don’t wish to fry the banana chunks, then bake them or shallow fry in a non stick pan.
- You can make the gravy with onion-tomatoes or tomato-gram flour or cream, curd or any dry fruit as per your preference.
- For 4 to 5 members
- Time – 50 minutes
- Raw banana – 4 (500 grams)
- Gram flour – 2 to3 tbsp
- Curd – 2 tbsp
- Ginger – ½ tsp (paste) or ½ inch piece grated
- Salt – ½ tsp
- Red chilly powder – ¼ tsp
- Tomatoes – 3 (200 grams)
- Green chilly – 2
- Cream – ½ cup
- Green coriander – 2 to 3 tbsp (finely chopped)
- Asafoetida – 1 pinch
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Salt – 1 tsp or to taste
- Coriander powder – 1 tsp
- Red chilly powder – ¼ tsp
- Garam masala – less than ¼ tsp
- Oil – to fry sabzi
- Peel the banana and chop them in ½ inch chunks. Make a marination of curd, gram flour, ginger paste, red chilly powder and salt and add banana into it. Cover and keep aside for 20 minutes.
- Heat some oil in a pan and deep fry the banana. Drain it out on a plate.
- In a separate pan or a wok, heat 2 tbsp oil and add cumin seeds, asafoetida, turmeric powder, coriander powder, tomato-green chilly-ginger paste, red chilly powder and sauté the masala.
- After this, add cream, curd, 1.5 cups of water, garam masala, green coriander, banana chunks and salt to it. Cover and let it simmer for 3 to 4 more minutes on low flame. Raw banana tikka curry is now ready, transfer it to a serving bowl
- Garnish this lip smacking and delectable raw banana tikka curry with some coriander leaves and serve it with parantha, chapatti, naan or rice and relish eating.
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