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Banana Is universal in occurrence. Its origin is in Malaysia and subsequently spread to all most all tropical countries of the world. In many areas, food is being served on banana leaves. Its flower and the inner most tender stem (Corm) are also used as vegetables. With Raw and ripe bananas a large variety of both sweet and hot puddings are prepared. Bananas contain moderate amounts of vitamin-B, vitamin-c and potassium. It Also contains certain elements which reduce the risk of colorectal and brest cancers. The juice extracted from corm is useful in the treatment of jaundice.

Raw Bananas : 4 nos
Ginger-garlic paste : 1 Table Spoon
Red Chilly Powder : 1 Table Spoon
Green chillies : 8 nos.
Mustard seeds : 1 Tea Spoon
Turmeric Powder : 1 Tea Spoon
Grated Coconut : 2 cups
Clarified Butter (Ghee): 200 ml
Green Coriander (chopped) : 1 Cup
Salt : As required


1. Cut each banana in to two pieces and boil in water until smooth. Cool and peel the outer husk.

2, Cut the peeled bananas into small cubes. Apply ginger-garlic paste,turmeric powder, red chilly powder and salt. Mix well and keep aside.

3. Take clarified butter into a deep bottomed pan and heat. Splutter mustard seeds, add half split green chillies and saute for some time.

4. Now add the coconut grate and fry until the grate turns brown.

5. Finally add the banana pieces and, if necessary, add some more clarified butter and fry untill the preparation is well done.

6. Top with finely chopped green coriander leaves and serve hot.

Preparation Time: 1 Hour Serves: 4 Persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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