Carri Banane Râpée

Ingredients

10-12 unripe bananas

1 large onion, chopped

1 tablespoon masala powder

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 tablespoon garlic paste

1 large tomato, chopped

1 teaspoon table salt

1 bunch cilantro leaves

1 bunch spring onions

Few curry leaves/carri poulé

1-2 tablespoons vegetable oil

Method

• In a large pan, place unripe bananas and fill with water until bananas are completely covered. Bring to the boil over low heat.
  - After about 15-20 minutes, the skin of the bananas will darken and start to split. Remove from heat and drain excess water.
  - Leave to cool to room temperature before proceeding further. Once they are cooled, peel the bananas and discard the skin.
  - With a knife, scrape off a thin layer from the peeled bananas so that they do not have any residual fibers sticking to them.
  - Coarsely grate the bananas with a box grater and set aside. Heat oil in a large frying pan or wok. Add onion and fry lightly.
  - Add the spices and toast them until fragrant, then add tomatoes, garlic paste and curry leaves and cook for about 1 minute.
  - Next add grated bananas and carefully fold into spice mixture until coated and evenly yellow. Do not add water at any point.
  - Season with salt to taste. Garnish with chopped cilantro and spring onions before serving. Best served warm with faratas.

Source: inspiredtobake.wordpress.com