Green Banana Curry

• 700-800g green bananas
• A glug of olive oil
• 1 5cm piece cinnamon stick
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• Pinch of fenugreek seeds
• 1 sprig curry leave – roughly torn into pieces
• 1 medium onion finely chopped
• 2 bay leaves
• 1-2 tbsp fresh garlic/ginger paste
• 1 tbsp mild chili powder
• 1 tbsp curry powder
• ½ tsp (2.5ml) cumin powder
• 1 tsp (5ml) salt (adjust accordingly) 
• 1 small very ripe tomato finely chopped
• 2-3 green chilies slit in the centre (optional)
• 1 cup water – divided
• Fresh coriander to garnish Let’s cook 🙂  

Let’s Cook 🙂  

Place bananas in a pot, top up with water and boil until soft but still firm.  The skins of bananas will turn slightly blackish.  When they are done, allow to cool then peel and slice.  First slice it lengthwise then across into 1 cm pieces – keep aside.  (note you can cook the bananas without boiling them – it will just take a longer time to cook)

In a separate pot – heat oil, then toss in the cinnamon stick, mustard seeds, cumin seeds and fenugreek seeds.  When the seeds pop, add the curry leaves and as soon as it splatters – add the onion and bay leaves.  Cook until the onions are golden brown. 

Spoon in the garlic and ginger – cook for 30 seconds

Toss in the chili powder, curry powder and cumin powder – give it a quick mix. 

Throw in the sliced bananas, season with salt.  Give it another good mix incorporating all the spices – add a 1/4 cup of water and cook for 5 minutes.  As soon as the water dries out, add another ¼ – ½ cup of water – cook until a nice thick gravy forms. 

Stir in the chopped tomatoes and chillies – cook until it starts to melt – 5-8 minutes (add the balance of the water if the curry it too dry)

Serve with rice or roti or in a wrap.