Green banana and mango curry

Easy - for beginners


from a das sreedharan book


  • 1 small green banana or plantain
  • 2 tsp of tumeric powder
  • 1 tbsp of oil
  • 1 tsp of mustard seeds
  • 1 small onion finely sliced
  • 20 curry leaves
  • 2 dried red chillies
  • 1 tsp of salt
  • 1cm cube of ginger, peeled and chopped
  • 1 green chile, slit lengthways
  • 400ml of yoghurt
  • 1 small ripe mango, peel and thinly sliced


Peel the green banana using a kinfe, then slice the flesh thinly. Bring a small saucepan of salted water to the boil. Add 1 teaspoon of the tumeric powder, then the banana/plantain and cook over a medium heat for 10 minutes. Drain and set aside.

In a large saucepan, heat the oil. Add the mustard seeds and, as they begin to pop, add the onion, curry leaves, red chillies and salt. Cook, stirring frequently, over a medium heat for five minutes or until the onion has browned.

Meanwhile, using a pestle and mortar, crush the ginger into a smooth paste. If you do not have a mortar and pestle, put in a plastic bag and beat with a rolling pin. Add the ginger to the onion mixture with the green chillies, stir well and cook for one minute.

Add the remaining teaspoon of tumeric, mix thoroughly, then remove the pan from the heat. Gradually add the yoghurt, banana and mango, stirring slowly and continuously. Return the pan to the heat for one minute, stirring constantly. Serve lukewarm.

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