How to make Green Banana Tuk -
The popular Sindhi dish aloo tuk made with raw bananas.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Raw Banana (कच्चा केला),
Cuisine : Sindhi
Course : Snacks and Starters
For more recipes related to Green Banana Tuk checkout Kachche Kele Ki Tikki, Kachche Kele aur Prunes ke Kabab, Kachche Kele Ki Pav Bhaji, Phal Subz Seekh . You can also find more Snacks and Starters recipes like Spanish Omelette - SK Khazana Jackfruit seed wada Crispy Chilli Baby Corn - SK Khazana Honey Toasted Cheese With Sesame Seeds
Green Banana Tuk Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Green Banana Tuk Recipe
Raw Banana boiled with skin 3-4
Oil for deep-frying
Salt to taste
Dried mango powder (amchur) 1 tablespoon
Roasted cumin powder 1 teaspoon
Roasted coriander powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Method
Step 1
Heat sufficient oil in a pan. Cut the bananas into big pieces and peel them. Press them lightly and slide them into hot oil and deep fry till light golden.
Step 2
Mix together salt, dried mango powder, roasted cumin powder, roasted coriander powder and red chilli powder.
Step 3
Drain the banana pieces on absorbent paper and let them cool slightly. Crush each piece slightly and refry again till golden and crisp.
Step 4
Drain absorbent paper. Sprinkle the masala mixture and toss well so that each piece is well coated with the masala. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
