As the name suggests, this is a dry curry made from Raw Banana Skin . This recipe actually originates from Palakkad. My husband is 1/2 Palakkad ( an area which is right in between Kerala and Tamilnadu) so he generally loves any recipe made from that region. I also have a freind, Girija who is from Palakkad and she makes lot of recipes from Palakkad. I got this from her.
When ever you make the Banana curry, save the skin and cut in small pieces and soak in water, mixed with a little turmeric powder. You can store this in the fridge up to 4 to 5 days when you are ready to make this curry.
Skin of 5 Green Bananas- Cut in small pieces
1/2 Onion - Cut in Small Pieces
Oil - 1 teaspoon
Mustard Seeds - 1/2 Teaspoon
Red Chili - 2 (Break in two)
Hing - 1/2 Teaspoon
Salt - About a teaspoon (add more if needed)
Curry leaves and Coriander leaves to garnish
--->Keep the fire on low and Add the oil to the pan and add the Mustard seeds and wait till it sputters.
--->Add the red Chili, Hing, and the Cut Onions
--->Once the Onion starts to get brown, add the drained(if soaked in water)Banana Skin Pieces
--->Keep an eye on pan so as to not borwn the skins too much, keep stirring occasionally until it all comes to gether, on a low to medium stove it takes about 45 minutes
--->Garnish with Curry Leaves and Coriander leaves.
Verdict My husband loved it, me not so much, it was too fibrous. My kids ate a spoon of it and very tactfully avoided the curry!!! so if you want to add a whole lot of fiber to your diet, go ahead and try this one out!
Girija also told me that, after you make the curry, just before you are ready to take it out from the stove, fry some shallots and mash them and mix them in to the curry. I didn't have shallots so didn't do the last part.