how to make Banana bharva

Ingredients

• 4 medium Raw Bananas (green) (peeled, halved lengthwise, pulp scooped out)
• 3 tbsp Mustard Oil (for tempering, frying and spice roasting)
• 1 tsp Mustard Seeds (whole)
• 1 tsp Coriander Seeds (whole)
• 1 tsp Cumin Seeds (whole)
• 0.5 tsp Kalonji (Nigella Seeds)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
• 1 large Onion (finely chopped)
• 2 pieces Green Chilies (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Coriander Powder
• 2 tbsp Gram Flour (Besan) (helps bind the stuffing)
• 1 tsp Salt (or to taste)
• 1 medium Tomato (chopped)
• 4 cloves Garlic (minced)
• 1 inch Ginger (minced)
• 2 pieces Cloves
• 0.5 tsp Garam Masala
• 0.5 tsp Black Peppercorns (crushed)
• 2 pods Cardamom Pods (large) (crushed)
• 1 piece Bay Leaf
• 1 cup Water
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Prepare the Raw Bananas

   Peel the raw bananas, cut each lengthwise, and scoop out the inner pulp with a spoon, keeping the shells intact for stuffing.

   Time: PT10M

2. Roast Whole Spices and Sauté Aromatics

   Heat 2 tbsp mustard oil in a skillet over medium heat. Add mustard seeds, coriander seeds, cumin seeds, kalonji, and kasuri methi. When the seeds crackle, add chopped onion, green chilies, turmeric, red chili powder, and coriander powder. Sauté until the onion turns golden brown.

   Time: PT7M

   Temperature: 180°C

3. Combine Banana Pulp with Besan

   Add the scooped banana pulp to the skillet, sprinkle the gram flour (besan) over it, and stir well to coat. Cook for about 5 minutes, stirring, until the mixture thickens and the raw flavor disappears.

   Time: PT5M

   Temperature: Medium

4. Stuff the Banana Shells

   Spoon the cooked banana‑pulp mixture into the hollowed banana shells, packing it tightly so the filling does not fall out.

   Time: PT5M

5. Fry the Stuffed Banana Shells

   In a clean pan, heat 1 tbsp mustard oil over medium‑high heat. Add the stuffed banana shells and fry, turning occasionally, until the outer surface is golden and crisp.

   Time: PT7M

   Temperature: Medium‑High

6. Prepare the Gravy Paste

   In a blender or mortar, combine chopped onion, garlic, ginger, tomato, cloves, garam masala, crushed black pepper, cardamom pods, and green chilies. Blend to a smooth paste.

   Time: PT5M

7. Temper and Cook the Gravy

   Heat 1 tbsp mustard oil in a saucepan. Add cumin seeds, a pinch of chili flakes, and the bay leaf; fry for 30 seconds. Pour in the blended paste, cook on medium heat until the oil separates (about 8 minutes). Add water, salt, turmeric, red chili powder, coriander powder, and black pepper powder. Bring to a gentle boil, then simmer for 4 minutes.

   Time: PT12M

   Temperature: Medium

8. Combine Stuffed Bananas with Gravy

   Gently place the fried stuffed banana shells into the simmering gravy. Cover and cook for 5‑10 minutes until the flavors meld and the bananas are tender.

   Time: PT8M

   Temperature: Low

9. Garnish and Serve

   Sprinkle chopped fresh coriander leaves over the curry and serve hot with steamed rice or roti.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Raw Bananas (green): Unripe plantains
• Instead of Mustard Oil: Vegetable oil, Canola oil
• Instead of Mustard Seeds: None (essential flavor)
• Instead of Coriander Seeds: Ground coriander (add later)
• Instead of Cumin Seeds: Ground cumin
• Instead of Kalonji (Nigella Seeds): None
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fresh fenugreek leaves (use less)
• Instead of Onion: Shallot
• Instead of Green Chilies: Jalapeño (less authentic)
• Instead of Turmeric Powder: None
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Coriander Powder: Fresh cilantro (added at end)
• Instead of Gram Flour (Besan): All‑purpose flour (not gluten‑free)
• Instead of Salt: Sea salt
• Instead of Tomato: Canned diced tomato
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ginger paste
• Instead of Cloves: None
• Instead of Garam Masala: All‑spice blend
• Instead of Black Peppercorns: Ground black pepper
• Instead of Cardamom Pods (large): Ground cardamom (use less)
• Instead of Bay Leaf: None
• Instead of Water: Vegetable broth
• Instead of Fresh Coriander Leaves: Parsley

Equipment Needed

• Knife
• Cutting Board
• Mixing Bowl
• Skillet / Frying Pan
• Saucepan
• Blender or Mortar & Pestle (optional)
• Spatula
• Ladle (optional)
• Serving Dish
• Measuring Spoons

Critical Steps — Do Not Skip

• Peeling and scooping the raw banana pulp (Step 1)
• Roasting whole spices and sautéing aromatics to develop flavor (Step 2)
• Ensuring oil separates in the gravy, indicating proper cooking (Step 7)
• Simmering the stuffed bananas in the gravy without breaking them (Step 8)

Chef Tips from the Video

• Use fresh mustard oil for authentic pungent flavor; if unavailable, substitute with a mix of mustard seeds ground into a paste and neutral oil.
• A small amount of kasuri methi adds a smoky aroma; crush it between your palms before adding.
• For extra crunch, sprinkle a pinch of roasted cumin powder just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Not recommended; texture of banana shells changes when frozen.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• The banana pulp and besan stuffing can be prepared a few hours ahead and kept refrigerated.
• Gravy paste can be blended and stored in the fridge for up to 24 hours.
• Fry the stuffed bananas just before serving for best texture.

Frequently Asked Questions