Banana Stem Chickpea Curry (बांदे दिन्दु कडले पाल्या रेसिपी)
Explore the vibrant and nutritious world of Coastal Karnataka cuisine with this delightful Banana Stem Chickpea Curry, a perfect blend of textures and flavors that celebrates the wholesome ingredients of the region. This recipe is not only vegetarian but also rich in fiber and nutrients, making it a wonderful addition to your lunch table. Serve it with laccha paratha and spinach raita for a truly satisfying meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana stem | 1 (cleaned and chopped) |
| Black chickpeas | 1 cup (soaked overnight) |
| Fresh coconut | 2 tablespoons (grated) |
| Cumin seeds | 2 teaspoons |
| Coriander seeds | 2 teaspoons |
| Red chili powder | 1½ teaspoons |
| Onions | 2 (chopped) |
| Garlic | 1 clove (peeled) |
| Curry leaves | As needed |
| Salt | To taste |
| Oil | As needed |
| Fresh coriander | A small bunch (for garnish) |
| Green chili | 1 (slit) |
| Lemon juice | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 8g |
| Fat | 10g |
| Carbohydrates | 28g |
| Fiber | 7g |
| Sodium | 200mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 25 minutes |
| Cooking | 40 minutes |
| Total Time | 65 minutes |
Instructions
To prepare the Banana Stem Chickpea Curry, begin by cutting the banana stem into manageable pieces, trimming both ends before finely chopping. In a pressure cooker, combine the soaked black chickpeas with enough water to cover them. Cook until you hear 1 to 2 whistles, then allow the pressure to release naturally.
Once the pressure is released, open the cooker, add the chopped banana stem and salt, and cook for an additional whistle. Again, let the pressure release naturally. In a separate pan, dry roast the coriander seeds for about a minute and set them aside.
Next, heat a little oil in the same pan. Add cumin seeds and curry leaves, cooking for about 10 seconds until fragrant. Then, add the chopped onions and peeled garlic. Sauté until the onions turn soft and translucent, then remove from heat and allow to cool slightly.
In a blender, combine the roasted coriander seeds, the sautéed onion and garlic mixture, grated coconut, and a splash of water. Blend into a smooth paste. Open the pressure cooker, transfer the cooked chickpeas and banana stem into a large pan, and add the ground spice mix. Stir well to combine.
Now, add red chili powder and adjust the salt according to your taste. Allow the curry to simmer until it reaches a gentle boil. Once boiling, turn off the heat, and stir in the lemon juice. Garnish with freshly chopped coriander and slit green chili for a pop of color and flavor.
This delicious Banana Stem Chickpea Curry can be enjoyed with laccha paratha and a refreshing spinach raita, perfect for a wholesome lunch. Dive into this coastal delicacy and savor every bite of its unique flavors!
This recipe captures the essence of traditional Coastal Karnataka cuisine, ensuring a delightful experience that brings warmth and comfort to your dining table. Enjoy your culinary journey with this delicious curry!
