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Green banana curry with farata
Green bananas simmered with mustard seeds, curry leaves, curry powder and coconut milk, served with warm faratas.
Ingredients
- Lakaz Mama Farata – As needed
- Curry powder (Mayil or Eagle Brand) – 2 tsp
- Green bananas – 4, peeled and sliced into thick pieces
- Coconut milk – 1 cup (optional)
- Onion – 1, finely chopped
- Garlic – 2 cloves, minced
- Ginger – 1-inch piece, grated
- Mustard seeds – 1 tsp
- Curry leaves – A handful
- Turmeric powder – 1/2 tsp
- Cooking oil – 2 tbsp
- Salt – To taste
- Water – 1/2 cup
- Fresh coriander – For garnishing
Method
Food safety
- Cooking times are approximate. They depend on what you cook and the size of the pieces.
- Prepare the green bananasPeel and slice the green bananas into thick (5mm) rounds or regular, chips like cut. Boil them in salted water for 5–7 minutes until slightly tender. Drain and set aside.
- Sauté the spicesHeat the oil in a pan over medium heat. Add mustard seeds and let them pop, then add curry leaves and sauté for a few seconds. Stir in the chopped onion, garlic, and ginger. Sauté until the onions are golden.
- Add the bananasAdd the boiled green bananas to the pan and stir gently to coat them with the aromatics.
- Cook the currySprinkle in curry powder and turmeric powder. Mix well. Pour in the coconut milk (optional) and 1/2 cup of water. Bring to a simmer and cook for about 10 minutes, allowing the bananas to absorb the flavours. Add salt to taste.
- Final touchesGarnish with fresh coriander before serving.
- Heat the farataWarm Lakaz Mama Faratas in a pan for 1–2 minutes on each side until soft and lightly golden.
- ServeServe the green banana curry alongside the faratas for a wholesome, traditional meal.
About this recipe
First published on our earlier website as “Farata with Banana Curry”. We have retained the original ingredients and quantities. We have clarified ingredient names and updated serving references; ingredient quantities are unchanged. Cooking times are approximate.