- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 4 People
- Calories: 1234 kcal
- Carbohydrate Content: 122.58 g
- Cholesterol Content: 42 mg
- Fat Content: 83.33 g
- Fiber Content: 19.7 g
- Protein Content: 16.71 g
- Saturated Fat Content: 19.025 g
- Serving Size: 1
- Sodium Content: 7366 mg
- Sugar Content: 69.72 g
- Trans Fat Content: 0.364 g
Dum Banana, raw bananas are sautéed and cooked in spicy, tomato gravy. This recipe is the best Jain style raw dum banana recipe.
This dum banana recipe is totally different from regular dum aloo recipe. As far as I know and ate this dish, in which raw banana is sautéed in thick, creamy tomato gravy. And this dish is one of the loved raw banana dishes of my family. This flavorful recipe, which I loved to make. But every household has their own recipe to make this delicious dish. So just give it a shot people!
Ingredients of Dum Banana Recipe
- Medium raw banana - 3
- Fresh coconut - 1
- Curry leaves - 8
- Chopped green chili - 2
- Chopped tomatoes - 4
- Cumin seeds - 1 Teaspoon
- Turmeric powder - 1 Teaspoon
- Red chili powder - 1 Teaspoon
- Garam masala - 1 Teaspoon
- Salt - 1 Teaspoon
- Fresh coriander leaves - 2 Tablespoons
- Oil - 5 Tablespoons
- Cream - 3 Tablespoons
- Yogurt - 6 Tablespoons
How to Make Dum Banana
Step 1: In a jar, place coconut, curry leaves, green chilies, tomatoes, cumin seeds, half teaspoon turmeric powder, half teaspoon red chili powder, garam masala, salt, half the coriander leaves and three tablespoons yogurt. Grind it to smooth puree with a little water.
Step 2: Peel and cut the bananas into one-inch cubes and prick the cubes with a fork.
Step 3: Heat oil in a wok, add banana cubes and shallow-fry till light golden. Drain on absorbent paper and set aside.
Step 4: Add ground puree to the same wok, add remaining red chili powder, turmeric powder, and cook for 4-5 minutes.
Step 5: Add cream and remaining yogurt mix and switch off the heat. Place banana cubes on a serving plate and pour the gravy over them.
Step 6: Garnish with remaining yogurt and coriander leaves. Serve hot.