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Mushroom and Fried Banana Sticks in a Kokum Sauce
Mushrooms, Green bananas chickpeas in a tangy sauce is delicious.
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Accompaniments, Appetizers-Starters, Side Dish
Cuisine:
Indian
Keyword:
Easy Dinner ready under #30minutes, Mushrooms
Servings:
4
people
Calories:
Author:
ArchanaPotdar
Equipment
Saucepan
Kadhai/wok
Bowls
Spoons and Ladles
Ingredients
2
Raw Bananas
Salt to Taste
½
teaspoon
haldi/turmeric
1
teaspoon
Red Chilli powder
Oil for frying
1
tablespoon
Oil
4-5
Garlic cloves
crushed
2
big onions
sliced
1
Potato
cut in 8 pieces
2-3
cauliflower florets
cut bite size
200
grms
Mushrooms
cut in quarters
2-3
Green chillies
chopped
1
teaspoon
garam masala
½
teaspoon
Red Chilli powder
Salt to Taste
pinch
Sugar
2-3
Kokum
1
cup
Water
1
piece
star anise
Jaggery
adjust as per taste
Salt
2
cups
cholay/chickpeas
boiled
Instructions
For the Kokum Sauce:
In a small saucepan put kokum, water, jaggery and salt to boil.
Once it sets on a rolling boil set aside and add the star anise.
For the Raw Bananas:
Grease your hands, peel, and cut the raw bananas to thin sticks.
Apply salt, turmeric and chilli powder mix well and set aside for half an hour.
For the Mushroom Gravy:
In a kadhai/wok heat oil.(Keep the flame on medium throughout.)
Add the garlic and fry until the raw smell goes away.
Add the onions and fry until translucent.
Add the potatoes and mix well. Sprinkle a little salt and cook covered until the potatoes are half cooked.
Next, add the cauliflower and mix well. Cook covered for 2 minutes.
Add the mushrooms, green chillies, garam masala, red chilli powder, salt and sugar.
Cover and cook for another 4-5 minutes. Set aside uncovered.
Deep fry the raw bananas till crisp. Drain and use immediately.
To Assemble:
On a dish serve ½ cup of boiled chickpeas.
Arrange the vegetable on the chickpeas.
Next, arrange the fried banana sticks on the vegetables.
On the table, add the kokum sauce as needed.
Notes
The vegetable I made had no liquids in case you desire the liquid cook on low flame and keep the dish covered till needed.
Since we find the aroma of star anise strong I have used only one piece and added it in the end. You can adjust as per your taste.
The kokum sauce could do with a little thickening. Use besan or chickpea flour for a protein-rich sauce or use cornflour.