- 2 medium sized raw bananas (350 gm together) chopped into cubes
- 1 bunch or 150 gm of fresh coriander leaves
- 1 tspn cumin seeds
- 1 tspn fennel seeds
- 2 dry red chillies
- 1 green chilli
- 3 cloves of garlic
- Extra virgin olive oil
– Make sure to keep the chopped raw banana immersed in water, as you roast them little by little, in batches, or together at once. Chopped raw banana tends to get discoloured (oxidised) very soon
– Heat a tspn or 2 of oil in a pan and roast the bananas little by little, till they are cooked completely on the inside, but are still crispy on the outside. Do this on a medium flame. Add more oil for each batch. I had a medium sized pan on hand, so had to by batch. If you have a big enough pan available, then you could try roasting them all at once. Just make sure you do not crowd the pan, and that you do not keep the pan covered for half of the cooking time, in order to retain that crisp outside.
– For the spice mixture, dry roast the cumin seeds, fennel seeds and chillies and the green chilli, and blend them in a coffee grinder, along with the fresh coriander leaves, and garlic.
– After the chopped banana is roasted and slightly cooled, mix in the spice mixture, season, and serve warm.