Ingredients
4 raw bananas
Seasoning
2 teaspoons khatai (or 1 mango pickle)
2 tablespoons mustard oil
salt
8 dried garlic
2 green chilies, chopped
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Small round peel for turning pizza inside the oven
Peruvian ceviche technique — leche de tigre, tiradito, causas
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Small round peel for turning pizza inside the oven
Peruvian ceviche technique — leche de tigre, tiradito, causas
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Boil the raw banana. Take the peel off. Store the fruit for kofta. Grind the banana peel along with garlic flakes and khataai or mango pickle. Mix mustard oil, green chilly and salt. Serve with rice-daal (along with kele ka kofta as well).