Raw Banana (Kela or kachcha kela) - 3 nos
Mustard Oil - 3 tbsp
Tomato - 1 large (ground to paste)
Garlic - 8-10 cloves (ground together with Tomato)
Red Chili - 2 nos
Yellow Mustard Seeds - 2 tbsp (ground with water to fine paste)
Chili Powder - 1 tsp or as desired
Salt - 1 tsp or as per taste
Panch Phoran - 1 tsp
Turmeric Powder - 3/4 tsp
water (for gravy) - 2 cup or as desired
Method of Preparation
1. Peel the raw bananas and cut them in 3 pieces each. Slice each piece in 3 long pieces.
2. Marinate raw banana peces with a little turmeric powder and salt.
3. Heat mustard oil in a kadhai, shallow fry the pieces and keep aside.
4. In the remaining oil, add panch phoran and red chilies.
5. Add the tomato-garlic paste and saute. Add chili powder, turmeric and salt, and saute till oil separates.
6. Add mustard paste and saute lightly. Add water to make gravy. Bring to boil.
7. Add the shallow fried raw banana and simmer till gravy thickens.
8. Garnish with Chopped coriander leaves if desired. Serve hot with Rice.
Notes & Tips
1. In Bihar we eat two main types of gravies, of which one is this Sarso-mircha gravy, and the other is garam masala gravy. Sarso-mircha means ground Mustard seeds and red chili.
2. We also flavour the gravy with garlic along with these two spices, and this is exclusive to Bihar.