Name: Raw-Banana Poriyal
Yield: 4 servings
Ingredients: Raw banana / plantain — 2, peeled, cubed (350 g); Water — 1¼ cups (300 ml); Turmeric powder — ⅛ tsp (0.5 g); Coconut oil — 2 tsp (10 g); Mustard seeds — ¼ tsp (1 g); Urad dal, split — ½ tsp (3 g); Curry leaves — 8 (1 g); Asafoetida (hing) — pinch (0.2 g); Coconut, fresh grated — 3 tbsp (30 g); Black pepper — ¼ tsp (0.5 g); Rock salt (sendha namak) — ½ tsp (3 g)

Method

How to cook it

Step 1: Boil banana cubes with turmeric and salt 6 minutes; drain.
Step 2: Temper oil, mustard, urad, curry leaves, hing.
Step 3: Add banana; toss 3 minutes.
Step 4: Add coconut and pepper.

Nutrition

Per serving, estimated

160kcal

Energy

1.6g

Protein

5.4g

Fat

29.8g

Carbohydrate

2.9g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Raw-Banana Poriyal

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Sabzis & Curries

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Ash-Gourd & Moong Kootu

Shukto (Bengali Bitter–Sweet Medley, Light)

Light Steamed Undhiyu

Also good this season

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Raw banana / plantain	2, peeled, cubed	350 g	1750 g
Water	1¼ cups	300 ml	1500 ml
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Coconut oil	2 tsp	10 g	50 g
Mustard seeds	¼ tsp	1 g	5 g
Urad dal, split	½ tsp	3 g	15 g
Curry leaves	8	1 g	5 g
Asafoetida (hing)	pinch	0.2 g	1 g
Coconut, fresh grated	3 tbsp	30 g	150 g
Black pepper	¼ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	½ tsp	3 g	15 g