Banana and Buttermilk Curry (ISKCON)

Polodya (Banana and Buttermilk Curry)

Ingredients:

1 cup Raw (green) Banana, peeled and cut in chunks
2 cups Water
1/2 Tblsp Tamarind paste
1/4 tsp Turmeric powder
1/2 tsp Jaggery
1 1/2 cups Buttermilk
Salt to taste

For Masala:
1 tsp Channa Dal
1/2 tsp uncooked Rice
2 tsp Coriander seeds
1 tsp Mustard seeds
Ghee for tempering
2 Green Chilis
1/2 cup fresh grated Coconut
1/2 cup Water

For Seasoning:
1 tsp Urad Dal
1/2 tsp Mustard seeds
1 Red Chili
A little ghee
1/8 tsp Asofoetida

Put banana chunks and water in a pot along with the salt, tamarind paste and jaggery. Cover and cook on medium heat until the banana chunks are well cooked. Meanwhile, soak channa dal and uncooked rice in water for at least 20 minutes. Fry the coriander and mustard seeds in a little ghee until they splutter. Next, grind the channa dal, uncooked rice, coriander, mustard, green chilis and coconut, along with ½ cup water.

Once the banana is cooked, add the masala paste and bring to a boil. Remove from the heat and add the tempered seasonings. When the mixture has cooled down, add the buttermilk and fold together gently. Offer alongside rice.