Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:15 mins Cuisine:Indian
This, Capsicum – Raw Banana Curry, recipe is one of my experiments, I made with the leftover veggies in my fridge. Ya…One weekend, I wanted to wipe clean the refrigerator and so was so determined not to get any veggie shopping until I clean it thoroughly.
I was not so confident when I started to cook this, but to my surprise the curry turned out really tasty. We had it with plain rice and plain roti too. It was perfect for both.
So, this, Capsicum – Raw Banana, curry can be served either with any rice, poori,roti,chapati, or pulao. and takes just 15 mins max to make this simple yet spicy curry/koora.
Possible Alterations for the recipe, ‘Bell Peppers – Raw Banana Curry / Capsicum – Aratikaya Koora’:
While I have used only green colour Bell Peppers, feel free to use any coloured peppers. In fact using multi coloured capsicum gives the entire dish a colourful appeal.
You can use onions and garlic if you wish to, which I avoided. Add chopped onions & garlic, after the tempering. Only when the onions soften add the veg pieces and continue with the recipe.
You can even avoid the dhaniya / coriander powder if you dont have it right away.
For more additional flavour, you might even add ½ teaspoon of Indian Curry powder.
I preferred this dish to turn to be dry, but in case you wish to make it semi-dry, try adding a tablespoon of tamarind puree along with the other spices.
Health Benefits of ‘Bell Pepper & Raw Banana Curry’:
Raw banana has High Fiber Content, Probiotic Bacteria, Source Of Vitamins and is good for Diarrhea Treatment, Diabetic Diet.
Capsicum / Bell Pepper, is one vegetable that is low in Saturated Fat, and very low in Cholesterol. It is a good source of Dietary Fiber, Vitamin-C and Vitamin-K. This is what I learnt about this veggie.
To conclude, this is a Plant based, Gluten free, dry side dish that’s Low in calories, rich in providing essential iron, calcium and is good to eliminate bad cholesterol.
Hence adding this recipe to my collection of Weight Loss Food / Low Carb Recipes.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Curry recipes collection⇒ Curry / Koora / Stir Fry
Daily meal platters collection⇒ Bhojanam / Thali / Meal Platter
Recipes free from Onion & Garlic⇒ No Onion & No Garlic Recipes
- Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
- Raw Banana Curry (Wet) / Aratikaya Muddha Koora
- Capsicum & Tomato Chutney / Pachchadi
- Tri-Capsicum Chinese Fried Rice
- Capsicum / Bell Peppers / Shimla Mirch – 2 (medium size)
- Raw Banana / Green Banana / Aratikaya – 2 (medium size)
- Salt – 2½ teaspoons
- Red Chilly powder – 2 teaspoons
- Fresh Coriander (chopped) – 2 tablespoons
- Grated / Desiccated Coconut – 2 tablespoons
- Ground Coriander / Dhaniya Powder – 1 tablespoon
- Besan / Gram Flour / Chickpea flour – 1 tablespoon
- Cooking Oil – 4 tablespoons
- Water – ¼ cup
Ingredients for Tempering :
- Mustard Seeds – ½ teaspoon
- Jeera / Cumin seeds – ½ teaspoon
- Sesame seeds/Nuvvulu – 1 teaspoon
- Dry Red Chillies – 3
- Turmeric powder – ¼ teaspoon
- Grated / Desiccated Coconut
- Dhaniya / Coriander Seeds Powder
Step wise pics Procedure for ‘Capsicum – Aratikaya Koora / Bell Pepper – Raw Banana Curry’:
- To make Dhaniya / Coriander powder, dry roast whole dhaniya/coriander seeds in a small pan until they turn light brown or until you get a good aroma. Powder them in a spice grinder/ blender once they are cooled.
- Grind the roasted dhaniya/corinader seeds in a blender/mixie only when they are completely cooled. If not it might become a paste rather than powder.
- If the ¼ cup of water isn’t enough to steam cook the vegetables, check and add few more tablespoons as required.
- Don’t overcook the capsicum it might turn mushy. Keep stirring in between.
- Be very careful that the veg pieces are not mushy, they need to be separated piece by piece, even after the spices are added.
- Adjust the salt and spice as per your taste.
- The pics above have yellow capsicum in the pan while the curry in the serving dish is if green capsicum. I have tried the same recipe with different coloured bell peppers.
- Storage: This, Bell Pepper & Raw Banana, curry/koora tastes fine upto 2 days at room temperature and can be stored in refrigerator for 3-4 days.
- We had this, Bell Pepper & Raw Banana, curry with plain white rice and papad as shown in the pic.
- It can be served as a side either with any rice, poori, roti, chapati, or pulao.
- This curry tasted delicious, even when we tried with plain roti as well.
- Moreover with two vegetables that have such high nutrient values (as I mentioned above in detail), this curry is perfect health wise too.
Capsicum – Aratikaya Koora / Bell Pepper – Raw Banana Curry
- Frying pan (for stove-top method)
- 2 count Capsicum / Bell Peppers / Shimla Mirch (medium size)
- 2 count Raw Banana / Green Banana / Aratikaya (medium size)
- 2½ teaspoons Salt (or as per taste)
- 2 teaspoons Red Chilly powder (or as per taste)
- 2 tablespoons Fresh Coriander (chopped)
- 2 tablespoons Grated / Desiccated Coconut
- 1 tablespoon Ground Coriander / Dhaniya Powder
- 1 tablespoon Besan / Gram Flour / Chickpea flour
- 4 tablespoons Cooking Oil
- ¼ cup Water
Ingredients for Tempering:
- ½ teaspoon Mustard Seeds
- ½ teaspoon Jeera / Cumin seeds
- 1 teaspoon Sesame seeds / Nuvvulu
- 3 count Dry Red Chillies
- ¼ teaspoon Turmeric powder
- Firstly, cut the bell peppers/capsicum into cube size pieces. And then peel the skin of Raw bananas, cut them into cube size pieces.Put them in a bowl of water, so that they don't turn dark in colour.
- Put a medium sized frying pan on stove top under medium flame. Add 2 tablespoons of oil and heat it. Add all the 'Ingredients for Tempering', saute while stirring.Add the dry red chillies just by breaking them into half with your fingers.
- Now, transfer all the pieces of capsicum and raw banana. Add the salt & mix everything, that the pieces are well coated with the salt,tempering. Add the water and close with lid, for 5 mins. Let it steam cook.
- Then open the lid and check if the capsicum and banana pieces are softened enough.If so, then add the chopped coriander, red chilli powder, grated/desiccated coconut, besan, dhaniya / coriander powder and remaining oil. Now, stir everything and let it cook for 2 more minutes, without lid.
- Later, switch the flame off, when the vapour is completely evaporated. Take the curry/koora into a serving bowl, and garnish it with chopped coriander leaves. Done!!
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