This gravy dish is made with the Raw Banana (Aratikaaya) and is a popular cuisine in Andhra Pradesh. The preparation is very similar to Pitali with an added twist of Black pepper as the name (miriyam is pepper in Telugu) of the dish suggests , which adds to the flavour and taste!!!
Make sure that you choose a green banana which is raw and not the ripe green banana!!
Bananas are very popular as wonderful curries and gravies are prepared using the banana when it is raw.
Banana Fruits and Banana Leaves are generally a must in auspicious and religious occasions in the South of India. Various scrumptious dishes are prepared with the Banana Flower as well!!
Bananas are rich in Vitamin B, C, Manganese and Potassium. Consumption of Bananas is said to reduce some forms of cancers as well as reduce the risk of strokes too!! So when you get a chance, grab a banana fruit which is easy to peel and devour!!!!!!!
Ingredients
2 Cups of chopped Raw Banana (in small cubes)
Handful of Chick Peas (soaked for a couple of hours in water)
¾ Cup Cooked toor dal
Small lime size Tamarind
1 Cup Hot water to soak the tamarind
3 Cups Luke warm water
1 Tbs. Sambhar powder
2 ½ Tsp. Salt
For the Masala
2 Tbs Coriander Seeds
1 Tsp Channa dal or Yellow Split Peas
1 Tsp Urad dal
2-3 Red Chilli
1 Tbs Peppercorn
1 Tbs Freshly Grated or desiccated coconut
¼ Cup Water
¼ Tsp Turmeric Powder
For Seasoning
2 Tbs Oil
1 Tsp Mustard Seeds
1 Tsp Fenugreek Seeds
1-2 Small Red Chilli
Sprig Curry Leaves
Raw Banana Gravy with Pepper
Preparation
Soak the tamarind in the cup of hot water separately for 10 minutes.
Pressure cook the toor dal and the chick peas separately for 3-4 whistles
Heat the 2 teaspoons of oil in a pan and add the coriander seeds, channa dal, urad dal, red chillies, pepper and asafoetida.
Fry it till the ‘dals’ turn golden brown.
Add the coconut and fry for a minute.
Grind this into a soft solid mixture by adding the quarter cup of water and keep aside.
In a pan, add the chopped raw banana and extract the juice from the tamarind by adding water little by little into the pan. Add the salt, turmeric powder, asafoetida and sambhar powder and cook for 7-8 minutes.
Add the cooked toor dal and mix it thoroughly.
Let it cook on slow fire for about 5 minutes.
Add the ground mixture and cook for a minute or two.
Seasoning
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the fenugreek seeds and red chilli
When the fenugreek seeds turn golden brown pour it into the gravy and garnish it with the curry leaves.
Note: Eggplant, Bitter Gourd, Broccoli, white pumpkin are some of the vegetables that can be prepared in a similar manner