Tapioca Curry with raw banana

Tapioca Curry with raw banana / Tapioca curry recipe with coconut and raw banana

Today I will share step-by-step how to make Tapioca Curry with raw banana / Tapioca curry recipe with coconut and raw banana, which is very delicious and healthy. Here I used panchphoron for tempering with mustard seeds and curry leaves to get a unique flavor.

Equipment used

• Grinder
• Knife
• Frying pan
• Spatula
• Serving plate

Ingredients

• Tapioca-500 gm
• Raw banana-3
• Coconut-1/4th of medium-sized
• Tomato-2
• Oil-1 tbsp
• Red chili-3
• Ginger-1/2 inches
• Panchphoron-1/2 tbsp
• Curry leaves-8-10
• Mustard seeds-1/2 tbsp
• Turmeric powder-1/2 tbsp
• Salt to taste
• Coriander leaves to garnish

How to make Tapioca Curry with raw banana / Tapioca curry recipe with coconut and raw banana

Cut tapioca in a medium cubic shape

Take a raw banana and cut them medium size same as tapioca

Take coconut, ginger, and red chili in a blender jar

Add tomato also and make a fine paste and keep them aside

Heat 1 tbsp oil in a pan and add mustard seeds, curry leaves, and panchphoron for tempering

As they splutter and sizzle add the curry-cut tapioca and sauté them for a minute

Now add the raw banana and sauté them for 2 minutes

Add salt and turmeric powder and stir them till the raw smell of the spices goes off

Now add the coconut and tomato paste and mix them well

After mixing them cover the lid, and allow them to cook for 4-5 minutes on low flame

Open the cover and gently mix them, otherwise, the soft banana and tapioca will be mashed

Now turn off the flame and add a handful of chopped coriander leaves

Transfer them to a serving plate and serve hot with rice or roti

You may go for my other post of raw banana

• How to make tasty prawn banana
• How to make delicious kanchakolar dalna
• how to make delicious Bengali shukto
• Kanchakalar Khosha Bata

Tapioca Curry with raw banana

Today I will share step by step how to make Tapioca Curry with raw banana / Tapioca curry recipe with coconut and raw banana, which is a verydelicious and healthy. Here I used panchphoron for tempering with mustard seedsand curry leaves to get an unique flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Calories

Equipment

• grinder
• knife
• frying pan
• Spatula
• Serving plate

Ingredients

  

• 500 gm tapioca
• 3 raw banana
• 2 tomato
• 1 tbsp oil
• 1/4 fresh coconut
• 3 red chilli
• 10 curry leaves
• 1/2 tbsp mustsrd seeds
• 1/2 tbsp panchforons -1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
• 1/2 tbsp  turmeric powder
• salt
• Chopped coriander leaves
• 1/2 inch ginger

Instructions

 

• Cut tapioca in medium cubic shape
• Take raw banana and cut them medium size same with tapioca
• Take coconut, ginger and red chili in a blender jar
• Add tomato also and make a fine paste and keep them aside
• Heat 1 tbsp oil in a pan and add mustard seeds, curry leavesand panchphoron for tempering
• As they splutter and sizzle add thecurry cut tapioca and sauté them for a minute
• Now add the raw banana and sauté themfor 2 minutes
• Add salt and turmeric powder andstir them till the raw smell of the spices goes off
• Now add the coconut and tomato pasteand mix them well
• After mixing them cover the lid, andallow them to cook for 4-5 minutes in low flame
• Open the cover and gently mix them,otherwise the soft banana and tapioca will be mashed
• Now turn off the flame and add handfulchopped coriander leaves
• Transfer them to a serving plate and serve hot with rice or roti