Raw Banana & Black-Eyed Peas Curry Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Raw Banana & Black-Eyed Peas Curry Recipe – Authentic Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a comforting and flavorful Raw Banana & Black-Eyed Peas Curry. It’s a dish that always reminds me of my grandmother’s kitchen, filled with the aroma of spices and the warmth of family. This isn’t just a curry; it’s a little piece of home. It’s perfect as a side with rice and roti, and honestly, I sometimes just enjoy it on its own!

Why You’ll Love This Recipe

This curry is a beautiful blend of textures and tastes. The slightly sweet bananas pair wonderfully with the earthy black-eyed peas, all brought together by a fragrant tempering of mustard seeds and curry leaves. It’s relatively quick to make, packed with nutrients, and incredibly satisfying. Plus, it’s a fantastic way to explore some lesser-known Indian flavors!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 3 cups raw banana (chopped)
• 1 cup black-eyed peas
• ?? cup grated coconut
• 1 teaspoon black pepper
• 1 teaspoon salt
• ?? teaspoon turmeric
• ?? teaspoon mustard seeds
• 1 tablespoon oil
• 2 red chilies
• 2 cloves garlic
• 2 sprigs curry leaves
• 2?? cups water

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your curry.

Raw Bananas: Choosing the Right Variety & Ripeness

You want to use raw, unripe bananas for this recipe – the kind that are firm and green. They shouldn’t have any yellowing. I prefer using plantains (kachkeela) if I can find them, but any firm, unripe banana variety will work. They hold their shape beautifully during cooking.

Black-Eyed Peas: Regional Variations & Soaking (If Any)

Black-eyed peas, also known as lobia in Hindi, are a fantastic source of protein. In some regions, they’re soaked overnight to reduce cooking time, but honestly, I usually skip that step and just give them a good rinse. If you have the time, soaking for a few hours is great, but not essential.

Coconut: Fresh vs. Dried & Grating Techniques

Freshly grated coconut is always best, if you can get your hands on it. It adds a lovely sweetness and aroma. If using dried coconut, make sure it’s unsweetened. You’ll need to rehydrate it a little – soaking it in warm water for about 15-20 minutes before grinding will help.

Turmeric: The Golden Spice – Benefits & Quality

Turmeric isn’t just about color; it’s a powerhouse of health benefits! Look for a good quality turmeric powder that has a vibrant orange hue. A little goes a long way, so start with the amount listed and adjust to your taste.

Mustard Seeds: Types & Tempering Tips

We’re using black mustard seeds here. They’re the most common type used in Indian cooking. The key to a good tempering is patience – let the seeds pop fully before adding the other ingredients. That’s where all the flavor comes from!

Curry Leaves: Freshness & Aroma

Fresh curry leaves are a must! They have a unique citrusy aroma that’s irreplaceable. If you can grow your own, even better. Store them in the fridge wrapped in a damp paper towel to keep them fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your raw bananas into bite-sized cubes. Give the black-eyed peas a good rinse under cold water.
2. Now, into your pressure cooker (or a large pot if you don’t have one) go the bananas, black-eyed peas, turmeric, salt, black pepper, and 1½ cups of water. Pressure cook for 3 whistles – about 15 minutes. If using a pot, simmer until the bananas and peas are tender, about 30-40 minutes.
3. While that’s cooking, let’s make the coconut paste. Grind ½ cup of grated coconut with the garlic and about ¼ cup of water into a smooth paste.
4. In a separate pan, roast the remaining ½ cup of grated coconut until it turns golden brown and fragrant – about 8 minutes. Set aside. This adds a lovely texture and nutty flavor.
5. Once the pressure cooker has cooled, open it and add the coconut-garlic paste to the cooked banana and pea mixture. Simmer for about 3 minutes, allowing the flavors to meld.
6. Time for the tadka! Heat the oil in a small pan. Add the mustard seeds, red chilies (broken into pieces), and curry leaves. Once the mustard seeds start to pop and splutter, carefully pour this fragrant seasoning over the curry.
7. Finally, mix in the roasted coconut. Serve hot with rice or a simple stir-fry.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Right Consistency

You want the curry to be thick enough to coat the bananas and peas, but not too dry. If it’s too thick, add a splash of hot water. If it’s too thin, simmer for a few more minutes.

Preventing Bananas from Discolouring

Raw bananas can sometimes discolour after being cut. A quick trick is to toss them with a little lemon juice.

Perfecting the Tempering (Tadka)

Don’t rush the tempering! Low and slow is the key. You want the spices to infuse the oil with their flavor.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Naturally gluten-free as well.
• Spice Level Adjustment: For a milder curry, reduce the number of red chilies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Onam and Ganesh Chaturthi in some parts of India.
• My Family’s Twist: My aunt always adds a small piece of jaggery (gur) to balance the flavors. It’s a lovely addition!

Serving Suggestions

This curry is fantastic with:

• Steamed rice
• Roti or chapati
• A simple vegetable stir-fry
• A side of yogurt (raita)

Storage Instructions

Refrigerating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing for Later

This curry freezes beautifully! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.

FAQs

Let’s answer some common questions:

What type of banana is best for this curry?

Firm, unripe bananas are best. Plantains (kachkeela) are ideal, but any firm, green banana variety will work.

Can I use canned black-eyed peas instead of dried?

Yes, you can! Just drain and rinse them well before adding them to the curry. You may need to reduce the cooking time slightly.

How can I adjust the spice level of this dish?

Reduce or increase the number of red chilies, or add a pinch of cayenne pepper for extra heat.

What is the significance of the tempering (tadka) in this recipe?

The tempering is crucial! It infuses the oil with the flavors of the spices, creating a fragrant and flavorful base for the curry.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight!

Is it possible to make this recipe in an Instant Pot?

Absolutely! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.

I hope you enjoy this recipe as much as my family does! Let me know in the comments if you try it, and don’t hesitate to ask if you have any questions. Happy cooking!