Friday, June 27, 2008

Spicy Raw banana curry / Kale Humman

Humman is one of the Konkani spicy curries made with banana, potato or shrimp. It is traditionally served with rice, but tastes good with chapatti too. This dish is characterized by a lovely flavor of asafoetida and coconut oil.


2 raw bananas
1/2 cup grated coconut
3-4 red chili (I use the Byadgi chillis
which are not very spicy but impart a deep red color to the masala)
small ball of tamarind or 1/2 teaspoon tamarind concentrate
1/8th teaspoon asafoetida
2 teaspoon coconut oil


Peel and cut the raw banana into slices or big chunks. Cook the banana pieces in water till tender. Crush the asafoetida and soak it in a spoonful of water. Roast the red chili for 3-4 minutes. Finely grind the coconut, chili and tamarind into a smooth paste adding around 1/2 cup water (I usually utilize the liquid
remaining after boiling the bananas and add more water if needed). Add this masala to bananas and cook covered on a low flame. Bring the curry to a boil and sprinkle the asafoetida water and the coconut oil over the curry. Cover again and cook for 2 more minutes till the flavor of asafoetida and oil are absorbed by the curry.

Preparation time: 45 minutes
Serves: 2-3

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