Raw Banana Peel Stir Fry/Ethakka Tholi Thoran

Source:

Sachu's Kitchen


Ingredients:

Raw Banana Peel (finely chopped) - 1 cup

Buttermilk - 1 tbsp

Van payar/Thatta payar (Red Cow Beans) - 1 tbsp

Turmeric Powder - 1/4 tsp

Salt - 1 tsp

Grated Coconut - 2 to 3 tbsp

Green Chillies - 3 (medium)

Small Onions - 1 or 2

Cumin Seeds - 1/2 tsp

Curry Leaves - 1 sprig

Mustard Seeds - 1/2 tsp

Urad Dhal - 1/2 tsp

Asafoetida - 1 pinch

Coriander Leaves (chopped finely) - 1 tbsp

Oil - 2 to 3 tsp

Lemon Juice - Few drops


Method:

1.  Mix buttermilk with around 2 cups of water and wash the chopped banana peel in this.

2.  Strain and pressure cook the chopped banana peel, washed vanpayar, turmeric powder in little water for 10 minutes (3 to 4 whistles).

3.  Once done, strain off the excess water and keep aside.

4.  Grind together coarsely the grated coconut, cumin seeds, curry leaves, small onions, and green chillies.  Do not add water to grind.

5.  In a kadai, heat oil and splutter mustard seeds, ural dhal, and asafoetida.

6.  To this, add the cooked banana peel and beans.  Saute for a minute or so.

7.  Add the coarsely ground coconut mixture along with salt and mix well.  Cook for 3 to 4 minutes.

8.  Once done, switch off the gas and sprinkle chopped coriander leaves and lime juice and mix.

This is a best accompaniment for hot steaming rice.

This is a very common and famous dish in the Kerala cuisine.  Though you can use any raw banana peel, the peel of nendhran kaai is tastier when used in this recipe.

Homemade Green Chilly Sauce

Ingredients:

Green Chillies - 200 gm

Garlic - 20 gm

Onions (Finely chopped) - 150 gm

Vinegar - Enough to soak

Salt - 1 tsp

Sugar - 1 tsp

Sodium Benzoate - 1 tsp (optional)


Method:

1.  Soak green chillies, garlic, and finely chopped onions in vinegar and leave it overnight.

2.  Next day, grind the soaked green chillies, garlic, and finely chopped onions to a smooth paste adding vinegar if necessary.  Do not use water at all.

3.  Strain well to remove the seeds and any lumps.  The remnants of the paste after straining can be used in cooking as it has some spiciness left in it.

4.  Heat the extract (the strained portion) for a few minutes until it is just about to boil i.e. it starts bubbling on the sides.  Add salt and sugar and bring to boil.

5.  Remove from fire and fill in a sterilized container/bottle.  Refrigerate and use when needed.

6.  Use sodium benzoate only if you prefer to store the green chilly sauce for a longer time, viz., 3 to 4 months or more.  Otherwise, this step can be omitted.  Take 2 tbsp of the sauce separately and mix sodium benzoate to this portion.  Add this mixture to the rest of the sauce and mix well.  Store in a clean, dry container and refrigerate to use when needed.