Ava Pettina Aratikaaya Kura/Mustard Flavoured Raw Banana

Andhra style side dishes are my favourite, whenever i feel like having something spicy and different from my usual Tamilian side dishes,i will immediately take a look at my cook book collections. I cherish two cookbooks i won through this wonderful virtual world, one among those books is Cooking at home with Pedatha.This book is definitely a treasure if you are searching for authentic Andhra style dishes. While going through this book i got hooked immediately to this mustard flavoured raw banana curry. This curry is definitely an easy breezy dish, goes awesome as side dish with any sort of rice dishes especially with curd or rasam rice.

Am running my second week of blogging marathon from today and the theme of my week is one vegetable in different forms, i picked raw banana as my star vegetable of this week and i prepared three different dishes with it. Today am posting this famous Andhra style raw banana curry flavoured with mustards, this curry turned out extremely delicious and you can just eat this curry with anything, however we relished this raw banana curry with rasam rice.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.

2nos Raw banana (diced)
1/2tsp Mustard  seeds
1/2tsp Urad dal
3nos Green chillies (slit opened)
curry leaves
1/4tsp Asafoetida powder
Salt
Oil
1/4tsp Turmeric powder

To grind:
2tsp Mustard seeds
1tbsp Raw rice
1inch Ginger
1/2cup Coconut (grated)
1/4cup Coriander leaves

Boil the dicd raw banana with water and turmeric powder until they gets cooked, strain and keep asid.

Grind the ingredients under ' to grind' as bit coarse paste and keep aside.

Heat enough oil, let crack the mustard seeds, urad dal.

Add in the slit opened green chillies,curry leaves, asafoetida powder and fry for few minutes.

Add now the boiled raw banana,grounded paste and salt.

Cook everything for a while until the raw bananas gets well coated with the spices.

Switch off the stove and serve hot.

2 Banane plantains (coupés en dés )
1/2c à café de graines de moutarde
1/2c à café de lentilles noirs
3 Piments verts ( ouverte)
feuilles de curry
1/4c à café de Asafoetida
sel
huile
1/4c à café de poudre de curcuma

Pour la pâte de moutarde :
2 c à café de graines de moutarde
1 c à soupe de riz
1 c à soupe de Gingembre
1/2 verre de noix de coco ( râpé )
1/4 verre de feuilles de coriandre

Faites bouillir les bananes plantains dans de l'eau et le curcuma jusqu'à ce que les bananes soient cuits, égouttez les et gardez les de cote.

Broyez les ingrédients  « pour la pâte de moutarde »  et gardez de côté .

Chauffez de l'huile , faites revenir les graines de moutarde et les lentilles noirs.

Ajoutez  les piments verts ouverts , les feuilles de curry ,la poudre d' asafoetida et faites revenir le tout pendant quelques minutes.

Ajoutez les bananes plantains cuits , la pâte de moutarde et le sel .

Faites cuire le tout pendant quelques minutes,jusqu’à ce que le tout s'enrober avec les épices .

Éteignez la poêle et servir chaud .