Raw Banana Sabzi with Gram Flour and Curd (Besan Aur Dahi Wali Kacche Kele Ki Sabzi)

A delightful North Indian dish, the Raw Banana Sabzi with Gram Flour and Curd is a unique blend of flavors and textures. In this recipe, raw bananas are coated in a spiced gram flour batter, fried to a crisp, and then simmered in a tangy yogurt-based curry. This vegetarian dish is perfect for a wholesome lunch when paired with warm rotis or phulkas and a comforting dal. Let’s dive into the preparation of this flavorful dish!

Recipe Overview

Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

Ingredient	Quantity
Raw Bananas	2 (peeled and boiled)
Gram Flour (Besan)	½ cup
Asafoetida (Hing)	1 pinch
Cumin Seeds (Jeera)	1 tablespoon
Turmeric Powder (Haldi)	½ teaspoon
Red Chilli Powder	½ teaspoon
Coriander Powder (Dhania)	1 teaspoon
Garam Masala Powder	½ teaspoon
Hung Curd (Greek Yogurt)	1 cup
Lukewarm Water	½ cup
Salt	As required
Oil	1 tablespoon + as required for frying
Coriander Leaves (chopped)	2 sprigs
Green Chilli (finely chopped)	1

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	210 kcal
Protein	5 g
Carbohydrates	28 g
Dietary Fiber	4 g
Fats	9 g
Saturated Fats	1.5 g
Cholesterol	5 mg
Sodium	370 mg

Instructions

Step 1: Prepare the Bananas

Peel the raw bananas and slice them into rounds or any desired shape.
Pressure cook the banana slices with water and a pinch of salt for one whistle. Remove from heat and set aside.

Step 2: Make the Gram Flour Batter

In a mixing bowl, combine gram flour (besan), a pinch of salt, and ¼ teaspoon turmeric powder.
Gradually add lukewarm water and whisk until you achieve a smooth, lump-free batter.

Step 3: Fry the Bananas

Dip the boiled banana slices into the gram flour batter, ensuring they are evenly coated.
Heat a flat skillet with 2 tablespoons of oil. Place the coated banana slices on the skillet and shallow-fry them until they turn golden brown and crisp.
Transfer the fried bananas to a plate lined with paper towels to drain any excess oil.

Step 4: Prepare the Yogurt Gravy

Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat.
Add asafoetida (hing) and cumin seeds, allowing them to splutter.
Reduce the heat to low and stir in the turmeric powder, coriander powder, and red chilli powder. Sauté the spices for 2-3 minutes to release their aromas.

Step 5: Add Curd and Cook

In a separate bowl, whisk the hung curd with ½ cup of water until smooth.
Gradually add the curd mixture to the pan while stirring continuously to prevent curdling.
Let the yogurt gravy simmer for 5-7 minutes until it thickens slightly.

Step 6: Combine Bananas and Gravy

Add the fried banana slices to the simmering yogurt gravy.
Sprinkle garam masala powder and adjust salt to taste.
Stir gently to coat the bananas evenly with the gravy. Cook for another 10-15 minutes, allowing the flavors to meld.

Step 7: Garnish and Serve

Switch off the heat and garnish the sabzi with freshly chopped coriander leaves and green chillies.
Serve hot with phulkas, rotis, or as a side dish with a bowl of Smoked Dal Makhani for a complete North Indian meal.

Serving Suggestions

Pair this dish with Phulka (puffed Indian bread) and a side of Pickled Onions for a light yet flavorful lunch.
For a festive menu, serve it alongside Smoked Dal Makhani and Jeera Rice to elevate the dining experience.

Pro Tips

Curd Consistency: Use hung curd or Greek yogurt to prevent the gravy from becoming watery. Whisk it well to achieve a smooth texture.
Banana Texture: Do not overcook the bananas while boiling, as they may break apart during frying.
Spice Balance: Adjust the quantity of red chilli powder and green chillies according to your spice tolerance.

This Raw Banana Sabzi with Gram Flour and Curd is a must-try recipe that not only tantalizes the taste buds but also makes a nutritious addition to your vegetarian meal plans. Try this recipe today and enjoy the unique blend of crispy fried bananas and creamy yogurt gravy!