NANDRABALA UPKARI
A KONKANI NENDRAN BANANA SIDE DISH
Ingredients:
1) Fully
mature raw Nendran banana – 1 kg. (5 Nos. Approx.)
2) Dry hot red
chilies – 5 Nos.
3) Mustard
seeds – ½ teaspoon
4) Coconut oil
– 2 tablespoons
5) Powdered
salt – 1 teaspoon
To Cook:
Cut off the tips of the Nendran banana. Use a small sharp
pocket knife to make 3 or 4 long peel deep slits along the length of the
banana. Gently pry away the peel from the banana. Use the peel to make
delicious banana peel upkari (see my
recipe). Use a sharp knife to cut the banana lengthwise into 2 halves. Divide
each half lengthwise again into 2 to make a total of 4 quarters from each
banana. Now slice each quarter across into 3 mm. thick pieces. Break the dry
hot red chilies each into 2 or 3 pieces.
Set a thick cast iron wok on high heat. Throw in the mustard
seeds. As soon as the mustard seeds are about to finish spluttering, tip in the
chili pieces and stir for 10 seconds. Now slip in the banana pieces and
sprinkle the salt. Stir and lower the heat to minimum. Cover with a lid. Stir
occasionally with a thin lightweight flat ladle. If the Nendran is too mature,
it may sometimes stick to the wok, in which case you need to dribble a bit more
coconut oil. Roast very slowly on low heat with the lid covering the wok most
of the time except when you stir gently, taking care not to shatter the pieces.
When the banana turns into a roasted golden brownish yellow
colour, switch off the heat and serve the nandrabala
upkari hot with rice, cherupayarkanji, rice gruel or with oatmeal porridge you will love this delicious,
chewy nandrabala upkari and will
want to have more of it.
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