RAW BANANA SALAN / VAZHAIKAI SALAN

Salan is a traditional Hyderabadi dish prepared in weddings and special occasions.  It is a spicy dish served with rice or chappathi.  Salan can be cooked with all the vegetables like Bhindi, Potato, Chillies and green leaves too.  It is cooked in spices, and the peanut, seasame seeds adds a grainy texture to this dish.  I learnt this from my Pakishtani friend and referred the great vah chef videos.  We just enjoyed this spicy dish with hot rice and now it is for you all... :-)

INGREDIENTS:

Raw banana          - 2
Onion                    - finely chopped
Green chillies        - 2
Ginger garlic
paste                      - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala       - 1/4 tsp
Turmeric powder  - 1/4 tsp
Salt                        - as needed
Curry leaves          - few

To grind:

Peanuts             - 1 tsp
Sesame seeds    - 1 tsp
Grated coconut - 1 tsp

To temper:

Oil                       - 1 tsp
Mustard seeds     -1/4 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds       - 1/2 tsp
Asafoetida          - a pinch


HOW TO MAKE:

Cut raw banana's both edges and peel the skin lightly as shown in the pic below.  Do not peel the whole skin. Cut banana in half inch in a circle and put in the bowl of water.  Keep aside.

Heat oil in a kadai splutter mustard seeds add cumin seeds and fenugreek seeds.  Add green chillies and chopped onions. Add chopped onions and fry it till turn into transparent.  Add ginger garlic paste and blend till the nice aroma comes and turn in brown in color.

Add red chilli powder, coriander, garam masala and turmeric powder.  Blend well and add raw banana slices.  Mix well.  Add a half a cup of water and wait until the banana get cooked.  Add needed salt.

Meanwhile heat a pan and dry roast peanuts, sesame seeds till it turn in brown color.  Turn off the stove the add the grated coconut mix well.  Allow to cool down.  Make a fine paste of it and keep aside.

Once the banana cooked add the grounded paste and mix well.

The grounded paste will form a thick gravy.  Turn off the stove and garnish with curry leaves.

Raw Banana Salan ready.  Serve with hot chappathies.

TIPS:

Add finely chopped tomatoes after adding ginger garlic paste to get a soar taste if you like.

Temper even by adding broken red chillies for more spicy.

Pressure cook banana, allow one whistle.  Peel the skin and then you can add instead of cooking banana directly.  This process will save time.