Raw banana (plantain) kababs
Vazhakka or plantain is one of my favourite vegetables. There are at least three favourite ways I make this in true Tambrahm style. One is a roast, where it is sliced thinly and slow roasted until it turns crispy. The other way to make it is to cube it, cook it and saute it with whole red chillies,
Ingredients
- 2 bananas raw
- 1 potato
- 1 carrot medium
- 3 green chillies , finely chopped
- 1 tsp ginger grated
- 1/4 cup paneer tofu grated /
- handful coriander finely chopped
- 1 tsp amchoor heaped powder
- 1 - 1.5 tsps salt
- 1 tsp caraway seeds cumin seeds (shahjeera) or cumin
- 1 tsp aniseed (saunf)
- 1 tsp coriander seeds
- 5 - 6 black peppers whole
- 4 cloves
- 2 cardamoms green
Instructions
- Halve the raw bananas. Place 1 L water to boil and put the halved bananas. Boil for around 10 minutes, until bananas are tender. Remove from water. Cool, peel and grate.
- Pressure cook potato, peel and grate.
- Peel carrot and grate.
- Add the grated raw banana, potato, carrot along with all the other ingredients included freshly ground spice powder and 1-1.5 tsp salt to the mix and knead until all ingredients are well mixed to make a smooth dough.
- Roll into small lemon sized balls and flatted on palm to make 1" sized patties. Place on hot greased tava and cook on medium flame until golden brown. Flip and cook on other sized for 5-7 minutes until golden, adding some oil around the sides, if required.
- Serve with roomali roti, salad and chutneys.
Notes
I served it with a simple shredded radish-carrot-rocket salad seasoned with salt, sugar, pepper lemon juice and spicy green chutney.