A for Aratikaya Ava Pettina Kura | Raw Banana (Plantain) Curry in Mustard Paste | Andhra Recipes

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Learn how to make a simple and easy dry curry recipe popularly made in many coastal Andhra households. It is a process where we cook any vegetable in a mustard paste which add an extra zingy flavor. Eons ago, I wrote about a version which uses cabbage and to this date it is one of the most popular of all curry recipes published on the blog. Many mustard lovers out there. Eh?

Well, let me tell you - either I have lost my mind or super crazy to do this. 

With the kind of hectic day to day schedule (and a 9 to 5 job) I have right now, I challenged myself to do A to Z recipe blogging for Andhra cuisine. The inspiration and idea has been borrowed from my fellow blogger pal - Nandita of Saffrontrail who is doing the same for Tambrahm cuisine. Jotting down possible recipe-list-to-make for each alphabet is already under progress and my lovely foodie family has been giving their valuable ideas as well, passionately talking about amazing people who cooked for them and the recipes they devoured on when they were little. Since this challenge requires daily cooking, photographing and blogging - I have decided not to do step by step pictures for each recipe and the prologue would be concise as well. Probably a few lines here and there and we directly jump to the recipe. The most important and sometimes tricky aspect for this dare would be to stick to the theme and scour for the recipes within the Andhra cuisine. Let's see. :-)

Without further ado, let's start with A. Shall we? 

A for Aratikaya Ava Pettina Kura | Raw Banana (Plantain) Curry in Mustard Paste

Recipe Source: Amma

Download the recipe

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

2 raw bananas, peeled, cut into pieces
1 tsp mustard seeds 
1 tsp tamarind paste
1 tsp ginger-green chilli paste (coarsely ground)
few curry leaves
salt and 1/4 tsp turmeric
1/2 tsp sugar
1 tbsp oil

For Tadka/Tempering - 

2 red chillies
1 tsp chana dal (split bengal gram) 
1/2 tsp mustard seeds
1 tsp urad dal (split black gram)
1 tsp cumin seeds 
a pinch of asafoetida (hing)

Preparation:

1. Coarsely grind (preferably use mortar and pestle) 1 tsp of mustard seeds in few (1 or 2) tablespoons of water. 

2. Boil water and once it starts to bubble, add raw banana pieces. Turn off heat after 2 minutes. Cover the bowl and set aside. 


3. Heat oil in a pan and add chana dal, mustard seeds, urad dal cumin seeds and slit red chillies. Once they start to sizzle, drop curry leaves, turmeric, salt, sugar and ginger-green chilli paste. Saute for a minute and then add tamarind and mustard paste. Cook for 3 to 4 minutes on low heat and then add boiled banana pieces along with 1/4 cup of water. Gently toss to evenly coat the mustard masala to the plantain pieces.  Continue cooking uncovered on low heat until the water completely evaporates. Serve hot with rice. 

this is how I ate  the curry..with rice and a small knob of ghee. :-)

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until next recipe with alphabet B,