Thursday, April 29, 2010

Pumpkin & Raw Banana Curry in coconut gravy - Kerala Style

Kerala style curries make a very rich addition to routine meals, they are simple yet very flavorful. This curry is prepared with combination of pumpkin and raw banana by adding minimal spices and fresh coconut paste...all together it blends into Great tasting vegetarian curry.

  • 2 Cups - Raw Banana or Plantain - Peel the skin and cut into 1-inch cubes.
  • 2 Cups - Pumpkin - Peel the skin and cut into 1-inch cubes.
  • 12-15 pearl onions ( You can replace with one medium size chopped onion)
  • 1/2 grated coconut - yield 1 Cup - tightly pressed.
  • 1 Tb.spoon - corriander seeds
  • 1 T.spoon - cumin seeds
  • 1 T.spoon - mustard seeds
  • 1/2 T.spoon - Turmeric powder
  • 4-5 dry red chilies - ( I used byadagi chilies)
  • 12-15 curry leaves
  • 1 Tb.spoon cooking oil
  • 1 T.spoon coconut oil (optional)

Preparing Coconut+Spice paste for Gravy:-

Combine fresh grated coconut + red chilies + corriander seeds + jeera in a blender jar with 1 1/2 Cup warm water and grind to fine paste.

Method of preparing Curry :-
  1. Heat 1 tbspoon oil in a heavy gauge pot. Add the mustard seeds ,when seeds begin to sizzle and pop - add 7-8 curry leaves - pause for 15-20 seconds - add 1 tb.spoon fresh grated coconut..saute until it turns brown and aromatic. Now add pearl onions and saute for 2 minutes on medium heat.
  2. Add diced raw banana with one cup water and let it simmer on medium high heat for 6-7 minutes until they are partially cooked and water is almost evaporated. Stir frequently.
  3. Now add pumpkin pieces, salt and turmeric powder.Combine with raw banana, add one cup water and let it simmer for another 5-6 minutes.
  4. Stir in half quantity of coconut+spice paste, Mix well.. cover with lid and let it cook for 3-4 minutes on medium low heat. Make sure there is enough gravy in pot, adjust water accordingly.
  5. Add remaining curry leaves and coconut+spice paste, combine and cover with lid - Adjust seasoning and gravy consistency by adding little water. Simmer it for 5-6 minutes on medium heat. Stir gently few times.
  6. Finally drizzle one tspoon coconut oil - reduce heat to low and keep it warm until serving. Enjoy with rice and roti.


Raji said...

hi, i tried this recipe came out too good...i did not have pumpkin, instead i used zucchini, was good. thanks for the recipe....

Usha said...

Raji, Thanks for trying out this banana curry recipe, I am glad to know you liked it. This recipe will work for any combination of veggies and zucchini is nice choice.

Thanks for letting me know.:)

deva said...

My wife prepared this stuff. Its too good. Thanks

Usha said...

Deva, I am glad to know your wife tried this banana curry and you liked it. If you enjoy curries made from scratch, stay around..I will be posting some curry recipes soon.

Thanks for stopping by.

Anonymous said...

I made it today but mine didn't look nearly as good as yours n even the taste was not as i had expected.Is it suppossed to taste mildly sweet predominantly or was i not able to make it well.

Anonymous said...

Thank you very much for this delicious recipe. tried it today and came out so well!