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