Bhatia Raw Banana Curry

About this recipe

Raw banana is what Bhatia cooks reach for when they want something filling but plain—it behaves like a potato but holds its shape far better. Cook it covered so it steams tender, then finish with amchur and garam masala for the tang and warmth that lifts it above simple starch. This is dry cooking, not a wet gravy; every slice separate and glossy with oil and spice. The banana must be truly raw—the starchy kind that never sweetens. Peel it, slice it, soak it briefly in water if you're afraid of it darkening (though this does leach some starch). The covering step is crucial; the steam that builds cooks the banana gently without toughening the edges. Uncover it only at the end. Amchur is the key spice here, bringing tang without liquid. That dried mango powder transforms plain fried banana into something complex. The garam masala adds warmth without heat. Salt goes in at the end, after the banana is almost cooked. Salt the raw vegetable and it breaks down; salt it when it's nearly done and it stays whole. Serve it as a side vegetable with dal and rice, or as the main with rotli on a quiet day. It's the kind of side that never gets mentioned but people somehow always want more of. It's good hot, and it's still perfectly edible cold from the fridge the next day.