Recently I was looking to make a curry with raw bananas and during my research was inspired by a few mangalorean dishes. I realised that banana in a coconut based gravy should work well and so I combined a few recipes and came up with this tangy and spicy curry. The banana should be well cooked and this curry can best be served with hot steamed rice.


  • 4 raw bananas well boiled
  • 1 large onion finely chopped
  • 4 -5 cloves of garlic chopped
  • 3-4 dry red chillies
  • 1 tsp methi ( fenugreek) seeds
  • 2 tsp coriander seeds
  • 1 tsp zeera ( cumin )
  • 1 tsp black peppercorns
  • 2 tbsps tamarind pulp
  • 1 cup grated coconut
  • 1/2 tsp turmeric powder
  • A few curry leaves
  • Salt to taste
  • 2 tbsp oil


Boil the bananas and peel them. Slice them diagonally into oval shaped thick slices but not too thick. In a hot pan dry roast the chillies, methi, zeera , peppercorns and coriander seeds till they are fragrant and grind into a fine powder. Add the turmeric and coconut to the powdered spices and grind once again with some water to make a fine paste . In the pan heat the oil and add the chopped onions and garlic and sauté for a few minutes till soft and add the tamarind pulp. Allow it to cook for a few minutes and add the spice paste and curry leaves . Roast the spice paste for few minutes and add water and salt. The water should be enough to make a thin gravy but certainly not watery. Add the banana slices and cover and cook for a few minutes. Serve the hot curry with steamed rice.