Brinjal Raw banana gravy
Brinjal Raw banana gravy

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, brinjal raw banana gravy. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Brinjal Raw banana gravy. Eggplant and Raw banana are integral part of Tamil Brahmin cuisine. This is a no onion garlic gravy which goes well with rice as well as rotis.

Brinjal Raw banana gravy is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Brinjal Raw banana gravy is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook brinjal raw banana gravy using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Brinjal Raw banana gravy:
  1. Take Brinjal/Eggplant 4 medium sized
  2. Make ready 1 big Raw banana
  3. Prepare tamarind 3 inch piece
  4. Take salt 1 heaped teaspoon
  5. Get Karamani / Yardlong bean seeds 2 heaped teaspoon
  6. Get turmeric powder a small pinch
  7. Make ready 2 teaspoon urad dal
  8. Prepare 2 teaspoon Channa dal
  9. Prepare 4-5 dry red chilies
  10. Prepare 1/4 teaspoon Asafoetida
  11. Make ready 4 teaspoon oil
  12. Get 1/2 teaspoon mustard
  13. Get curry leaves 1 spring
  14. Get coriander leaves 1 spring
  15. Get teaspoon methi seeds -1/4

It is a low calorie veggie that has some unique nutrients like iron and minerals. Brinjal is most commonly used in Indian cuisine to make curry, gravy, stir fry and chutney or bharta. This post shares a simple & easy brinjal curry that can be served with rice or roti, chapati. Now add the ginger-garlic paste, coriander powder and red chilli powder.

Steps to make Brinjal Raw banana gravy:
  1. Soak the beans for 2-3 hours. You can even soak it overnight if you want to make in morning but 2-3 hours is sufficient.
  2. Soak tamarind in hot water. Pressure cook the soaked beans. Chop Brinjal and Raw banana into medium sized cubes.
  3. In pan add 1 spoon oil and roast red chilies, 1 spoon urad dal, 1 spoon Channa dal, methi seeds, few curry leaves and a generous pinch of asafoetida.
  4. Once the dals turn golden brown switch off flame, cool down the mixture and grind it to a coarse powder.
  5. Boil the chopped vegetables along with 1/2 teaspoon salt and water just enough to immerse them.
  6. Once vegetables are cooked add the tamarind juice.
  7. Add the cooked beans and powder along with remaining salt.
  8. Simmer the flame and mix everything well. Boil for few minutes till the gravy thickens as shown.
  9. Temper with oil, urad dal, Channa dal, curry leaves and asafoetida. Garnish with coriander leaves.
  10. Serve with roti or steamed rice topped with little ghee.

Add water and cover the lid. Brinjal and Black eyed beans gravy or Kathirikai karamani Poricha Kuzhambu as called in Southern part of India is a gravy dish full of flavour. If you don't prefer Brinjal, you can use other. Eggplant and Raw banana are integral part of Tamil Brahmin cuisine. This is a no onion garlic gravy which goes well with rice as well as rotis.

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