Raw banana-Spinach curry

About Raw Banana Spinach Curry

Raw Banana Spinach Curry is a simple, wholesome, and nutritious South Indian-style side dish made with steamed raw banana and fresh spinach. The combination of starchy raw banana and iron-rich spinach creates a delicious curry that is both filling and flavorful.

Freshly ground spices like cumin, coriander seeds, pepper, and dried red chilies add a mild warmth and earthy aroma, while a simple tempering of mustard seeds, urad dal, and asafoetida enhances the authentic taste.

This curry is an excellent way to include more greens and vegetables in your daily diet. Steaming the raw banana helps retain its nutrients and gives the curry a soft yet slightly firm texture. Since it uses minimal oil and simple pantry ingredients, it is a healthy choice for everyday meals.

The curry pairs wonderfully with steamed rice, rasam, sambar, curd rice, or even chapati. It is naturally vegetarian, fiber-rich, and easy to prepare, making it perfect for busy weekdays as well as comforting family lunches.

Ingredients:

Raw banana-1

Spinach-1 bowl

Red chilies-3

Cumin seeds-1 tsp

Whole pepper-4

Water-1/2 glass

Turmeric powder-1 tsp

Salt-as needed

Hing-1 tsp

Coriander seeds-1 tsp

Oil-2 tbsp 

Mustard & Urad dal-1 tsp

Method

• Trim both ends of the raw banana and steam it for 10 minutes, or until it is cooked but still firm.

• Allow it to cool completely. Peel off the skin, grate the cooked raw banana, and set it aside.

• In a pan, combine the washed spinach, water, cumin seeds, whole pepper, coriander seeds, and dried red chilies. Bring the mixture to a boil and cook for 5 minutes. Turn off the heat and let it cool.

• Transfer the cooled spinach mixture to a blender and grind it into a smooth purée. Set aside.

• Heat oil in another pan. Add mustard seeds, urad dal, a dried red chili, and asafoetida (hing). Sauté until the mustard seeds splutter and the urad dal turns golden.

• Add the grated raw banana, turmeric powder, and salt. Mix well and cook for 2–3 minutes.
• Pour in the spinach purée and stir well. Cook for 1–2 minutes, allowing the flavors to blend together. Avoid overcooking to retain the spinach’s vibrant green color.
• Turn off the heat and serve hot with steamed rice, rasam, or sambar.

Tips

• Steaming the raw banana instead of boiling helps retain its texture and nutrients.
• Do not overcook the spinach after adding the purée, as it may lose its bright green color and fresh flavor.
• You can drizzle a teaspoon of ghee before serving for extra richness if desired.

Note: Nutrition values may vary depending on the ingredients and quantities used.