Banana pachadi – a curry

BANANA PACHADI

The combination of spicy and fruity makes this curry very special. I am sure that even for the people who are not fond of eating banana, this curry will be a treat for the taste buds. In my village we have several kinds of bananas available and the large golden yellow bananas (nendrapazham) are used for making this curry. Serve with vegetable rice or iddiyappam.

This dish is made to balance vata. Make sure you read the instructions on how to adjust the dish for your PDE (Presently Dominating Element) below.

4 people

4 bananas
1 green chili 
2 cup water
½ tsp salt
2 tsp turmeric powder 
1 + 3 tsp mustard seeds 
½ tbsp sesame oil
1 cup coconut milk
1 tsp chili flakes

Peel and cut the banana into small pieces. Cut the green chili in small pieces.

In a pan bring water, salt and turmeric powder to boil. Add banana and green chili and cook on medium heat for 5 minutes.

Grind 1 teaspoon mustard seeds in a mortar. Add to the cooked banana. 

Add coconut milk and when the sauce becomes thick switch of the stove.

In another pan add oil, 2 teaspoons mustard seeds and chili flakes. Fry carefully and add to the curry.

………………..

P – Omit green chili and chili flakes. Use only 1 tsp mustard seeds (grinded and added before the coconut milk). Add ½ tsp fennel to the mustard seeds when grinding in the mortar.
K – Not recommended.

Remember to post a photo of your meal on your social media and tag me (FB JaneshVaidyaAyurveda and Instagram janesh_vaidya_ayurveda) to share the inspiration.

Swedish readers – you will find this recipe in my cookbook ‘Maten från min by‘.