Carri Banane Râpée
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
- 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.