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Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)

Servings: 4
Preparation time: 15 minutes.
Frying time: 9 minutes.
Cooking time: 7 minutes.
Total time: 31 minutes.

Raw banana peels have amazing properties; contains amino acid which triggers serotonin in our mind and boost our mood; it contains plenty of fiber too.

Each part of Plantain or banana is useful; like leaf of banana is used to serve food. Flowers are used to prepare cutlets, kofta curry, Gatte, fritters. Stem is also edible; banana fruit itself can either be eaten raw or cooked.

The raw banana peels can be turned into delicious recipes as chutney (check those I have already linked) or ‘Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)’ would like to share today. I prepared this recipe when I prepared raw banana chips…

Ingredients:

Raw Banana peel: of 4 bananas.
Onion: 1 no (small)
Tomato: 1 no. (Small)
Ginger: 1” piece
Garlic: 2-3 clove
Split black gram: ½ teaspoon
Red chilli: 1 no.
Mustard seeds: ¼ teaspoon
Cumin: ¼ teaspoon
Curry leaves: 8-10 leaves
Salt: 1 teaspoon
Turmeric powder: ½ teaspoon
Coriander powder: ½ teaspoon
Chilli powder: ¼ teaspoon
Cooking oil: 2 tablespoon
Tamarind pulp: 1 teaspoon
Fresh coconut: 2 tablespoon
Curry leaves: 8-10 no.

Preparation:

Chop onion, ginger and garlic into small pieces, keep aside.
Trim the both end of banana and carefully make a long slits in the skin only with pointed knife: slightly twist the banana so that banana skin gets loose and it is easy to peel off the skin by hand.
Peel off the skin and immediately (otherwise it will turn brown due to high iron content) put into bowl filled with normal water. Peel off all the bananas skin; chop banana peel/skin into small pieces, put into bowl filled with normal water, keep aside.
You can use banana for chips or banana sabji.

Method:

Take a pressure cooker, heat oil, Put mustard seeds and cumin; when it sputters, add red chilli and split black gram. Fry on medium flame until it turns golden in colour, add chopped ginger, onion and garlic, stir fry for a minute, add curry leaves, salt, turmeric powder, coriander powder, chilli powder and tomato (or tomato puree), and stir fry for couple of minutes.
Add chopped banana peels; continue to fry for couple of minutes; add a cup of water, close the lid.
Cook on high flame and bring to full cooking pressure; reduce to low flame for couple of minutes, put off the flame.
Let it cool, add fresh scrapped coconut and Garam masala; stir fry for 1-2 minutes to get desired consistency. Take out into serving bowl.
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji) is ready to be served with chapati.