Sharjah-based Bethica Das has more special South Indian recipes dedicated to US Vice President Kamala Harris. She's cooking up a storm.
Her latest is for a popular side dish from Tamil Nadu.
"It is a simple preparation with lots of fresh grated coconut added at the end," she says. "This delicacy is traditionally relished as a side dish with curd rice, sambar rice or rasam rice. It can also be served with any kind of Indian bread."
"It is a quick recipe, both healthy and nutritious, with a minimum of oil and spices," she adds.
Raw Banana Poriyal
- 2-3 raw green bananas, peeled and chopped
- 1-2 red chillies split in half
- 1 tsp rai or mustard seeds
- 1 spring curry leaves
- 1-2 green chillies, split in half, optional
- 1 tsp urad dal or split white gram
- 2-3 tbsp grated fresh coconut
- 1 tbsp dhania/coriander leaves, for garnish
- 2 tbsp oil
- Salt to taste
- Heat oil in a kadhai or wok and add the mustard seeds and red chillies.
After the seeds stop spluttering, add the urad dal, curry leaves and green chillies, if using.
Saute for a few seconds.
- Add the chopped banana and salt.
Stir and cook with the lid on over low heat.
Sprinkle some water at intervals.
- The banana pieces as they cook will become soft, but still have a bite to them. When done, add the grated coconut.
- Give it a toss and turn off the heat.
Garnish with coriander leaves.
- Serve as a side dish with rice or chapatis.
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