Spicy Raw Banana Sabzi

Recipe:

Preparation Time: 10-15 mins
Cook Time: 10 mins
Cuisine: South Indian
Serve: 2-3

Ingredients:
2-3 raw bananas
2 tbsp ginger-garlic paste
1/4 turmeric powder
1 tsp red chilli powder
salt to taste
10-12 curry leaves
3 tbsp oil
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
a pinch of asafoetida
1 tbsp tamarind pulp
1 onion, chopped
1 tomato, chopped
1 tsp coriander-cumin powder
1/2 cup of water
coriander leaves for garnishing

How to Make
Step 1: First peel the bananas and cut it into round pieces or long stripes of one inch. Put the pieces in a bowl, add a pinch of salt, turmeric powder, 1/2 tsp red chilli powder and  1 tbsp ginger -garlic paste. Now mix it well.
Step 2: Now heat 2 tbsp oil in a non-stick pan and put bananas slices and fry them on medium flame until they become soft. sprinkle a little water on bananas and cover it.
Step 3: Now take a pan and heat 2 tbsp oil in it. Now add fenugreek seeds, fennel -cumin seeds, curry leaves, asafoetida and onion. Saute it. Now add remaining ginger- garlic paste and tomato and mix it.
Step 4: Now add turmeric powder, coriander-cumin powder, red chilli powder, salt and mix all the ingredients well. Now add fried bananas slices, tamarind paste and mix well. add sufficient water, cover it and cook for 2-3 minutes.
Now your dish is ready. Garnish it with coriander leaves. Serve hot and enjoy.

Mango pickle(Aam Ka Achar)

Recipe:

 

Preparation Time: 1 day
Mixing Time: 10 mins
Cuisine: Indian

Ingredients:
2-3 raw mangoes( 1/2 kg)
2 tbsp fenugreek seeds (methi dana)
2 tbsp fennel seeds (saunf)
1 tsp kalonji
1 tsp turmeric powder
2 tsp red chili powder or as per taste
2 tbsp salt
1 tsp asafetida (Hing)
4 tbsp mustard oil

How To Make
Step 1: Wash and dry the mango properly. Cut in small cubes or slices with skin. Now spread it a big plate or a plain cloth. Now let it dry out in sunlight for 4-6 hrs.
Step 2: Now roast the fenugreek seeds in a pan. Keep it aside till it cools down. Now grind it in a blender/grinder
Step 3: Now heat oil on a low flame. Once the oil is heated keep it aside till cool down.
Step 4: Now put sun-dried mangoes on a large plate. Add all spices fenugreek, fennel seeds, kalonji, turmeric, red chili powder, asafetida and finally add salt. Mix it well. Now pour oil over the mango add mix all the mixture properly.
Step 5: Keep the mango pickle in a glass jar or other pickle container. Do not use plastic jars for storing pickles.
Pickle will be ready to eat in 5-7 days.