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Brinjal Raw banana gravy
Brinjal Raw banana gravy

Before you jump to Brinjal Raw banana gravy recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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To sum up, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to brinjal raw banana gravy recipe. To cook brinjal raw banana gravy you only need 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Brinjal Raw banana gravy:
  1. Prepare Brinjal/Eggplant 4 medium sized
  2. Provide 1 big Raw banana
  3. Provide tamarind 3 inch piece
  4. Use salt 1 heaped teaspoon
  5. You need Karamani / Yardlong bean seeds 2 heaped teaspoon
  6. Provide turmeric powder a small pinch
  7. Use 2 teaspoon urad dal
  8. Take 2 teaspoon Channa dal
  9. You need 4-5 dry red chilies
  10. Prepare 1/4 teaspoon Asafoetida
  11. Provide 4 teaspoon oil
  12. You need 1/2 teaspoon mustard
  13. Get curry leaves 1 spring
  14. Use coriander leaves 1 spring
  15. Provide teaspoon methi seeds -1/4
Instructions to make Brinjal Raw banana gravy:
  1. Soak the beans for 2-3 hours. You can even soak it overnight if you want to make in morning but 2-3 hours is sufficient.
  2. Soak tamarind in hot water. Pressure cook the soaked beans. Chop Brinjal and Raw banana into medium sized cubes.
  3. In pan add 1 spoon oil and roast red chilies, 1 spoon urad dal, 1 spoon Channa dal, methi seeds, few curry leaves and a generous pinch of asafoetida.
  4. Once the dals turn golden brown switch off flame, cool down the mixture and grind it to a coarse powder.
  5. Boil the chopped vegetables along with 1/2 teaspoon salt and water just enough to immerse them.
  6. Once vegetables are cooked add the tamarind juice.
  7. Add the cooked beans and powder along with remaining salt.
  8. Simmer the flame and mix everything well. Boil for few minutes till the gravy thickens as shown.
  9. Temper with oil, urad dal, Channa dal, curry leaves and asafoetida. Garnish with coriander leaves.
  10. Serve with roti or steamed rice topped with little ghee.

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