Raw Banana and brinjal curry in coconut milk
Ingredients Raw bananas (ash plantains) - 2 medium (about 6 inches in length) Brinjals, purple, long slender ones - 2 medium size. (you may wish to replace these with 5 smaller ones) ginger - 1/2 inch garlic - 2-3 big cloves or 4-5 small cloves shallots - about 5 green chillies - 2-3 or according to taste black peppercorns - 1 teaspoon cumin seeds - 1/2 teaspoon curry leaves - 1 twig or two turmeric powder - 1/2 teaspoon thick coconut cream - 3-4 tablespoon oil - 2 tablespoon oil for frying salt to taste Procedure 1. Keep oil in a pan and place on a gas stove (for frying). You may also choose to shallow fry, it will take a longer to get the crispiness, and less oil may mean less taste 2. Peel and cut the banana in 1/4 inch size pieces, and immediately put to fry. If left open, banana tends to turn black. Fry the bananas on a very low flame until crispy. This is a bit tme consuming and needs to be done patiently. If fried on a high flame, bananas will become s