Sometimes I run across a recipe for something and I just know that I have to make it immediately... banana curry was one of those things. It just sounds so WEIRD, you know?
Well, it was a little bit weird, but it was also a really unique side dish, and I think the sweetness makes it an especially great side for something spicy.
(You may note I'm not giving you the recipe for the chicken, and that's
because basically it was ok but nothing particularly special).
This recipe came from Manjula's Kitchen, my go-to source for Indian food.
What you need:
3 bananas, sliced into pretty thick slices (you don't want them to just turn into mush)
1 tbsp vegetable oil (coconut oil might have also been good)
1/2 tsp whole cumin seeds
1/8 tsp asafetida (hing) (if you don't have this, you could add a little bit of garlic)
1 minced jalapeño (if it's a big one, just use half)
1/8 tsp tumeric
1-2 tsp chopped ginger
1/2 tsp salt
1/2 tsp brown sugar (or mango powder if you have it)
a little water (~2 tbsp)
chopped cilantro, 2-4 tbsp
What to do with it:
(Note: this all comes together really quickly so have everything ready)
Heat up the oil, and when it's hot put in the seeds until they start popping, at that point add the asafetida, turmeric, and jalapeño. Stir it around, then put in the banana, ginger, sugar and water and stir really gently. Don't cook too long, just enough to quickly cook the bananas through, then remove from heat, sprinkle with salt, and gently stir in cilantro. And... that's it!
Even if you're not a meat eater, I think this would be pretty sweet and light for a main course (I mean, there is pretty much no protein), but it's great as a side dish and it's so quick together it's definitely worth a try!