How to make Jain Dum Raw Banana -
Shallow-fried raw banana cubes served with a rich and creamy gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw bananas (कच्चे केले), Fresh coconut (ताज़ा नारियल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Jain Dum Raw Banana checkout Vazhakai Podimas, Raw Banana Curry, Raw Banana Sabzi, Kacha Kolar Dalna . You can also find more Main Course Vegetarian recipes like Jackfruit Puzhukku Kofta Noor Jahani Tawa Sabzi - SK Khazana Dum Mirch Makai
Jain Dum Raw Banana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Jain Dum Raw Banana Recipe
Raw bananas 2-3 medium
Fresh coconut removed from the shell and roughly chopped 1
Curry leaves 6-8
Green chillies chopped 1-2
Tomatoes roughly chopped 3-4
Cumin seeds 1 teaspoon
Turmeric powder 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Yogurt 5-6 tables to garnish
Oil 4-5 tablespoon
Cream 2-3 tablespoons
Method
Step 1
Put coconut, curry leaves, green chillies, tomatoes, cumin seeds, half teaspoon turmeric powder, half teaspoon red chilli powder, garammasala powder, salt, half the coriander leaves andthree tablespoons yogurt in a grinder jar and grind to a smooth puree with a little water.
Step 2
Peel and cut the bananas into one inch cubes and prick the cubes with a fork.
Step 3
Heat oil in a non-stick wok, add banana cubes and shallow fry till light golden. Drain on absorbent paper and set aside.
Step 4
Add ground puree to the same wok, add remaining red chilli powder, turmeric powderand cook for four to five minutes.
Step 5
Add cream and remaining yogurt mix and switch off the heat.
Step 6
Place the banana cubes in a serving plate and pour the gravy over them.
Step 7
Garnish with yogurt and remaining coriander leaves and serve hot.
Nutrition Info
Calories : 1689 Kcal
Carbohydrates : 101.8 gm
Protein : 16.8 gm
Fat : 135.1 gm
Other : Fiber- 31gm
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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.
