Banana Skin Satni

Name: How to cook Banana Skin Satni - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Banana Skin Satni

The first time a banana was displayed in England was in 1633 when the botanist and merchant Thomas Johnson displayed a bunch in his shop in Holborn, London. Nearly 400 years later and many still think of a banana as an exotic fruit from distant lands even though it is one of the nation’s favourite fruits.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

250 mls

leftover pickle juice

3/4 tsp

turmeric powder

1 tbsp

butter ghee

tsps black mustard seeds

1 sprig

fresh curry leaves or 1 tbsp dried

1/4 tsp

ground black pepper

2 tsp

cumin powder

handful

fresh coriander

3 cm

piece of ginger, peeled and grated

2-3

chillies to taste, thinly sliced

large onion, thinly sliced

1/4 tsp

salt

50 g

desiccated coconut

Cooking instructions

* Step 1

Thoroughly wash all the banana skins and remove the woody stalks.

* Step 2

Melt 1 tbsp ghee in a pan over medium heat. Add the mustard seeds and curry leaves and stir. Add the black pepper, the remaining ½ tsp turmeric and the cumin. Stir to coat the spices with the ghee. Finely chop the coriander stalks (reserving the leaves) and add along with the ginger and chilli and cook for a minute.

* Step 3

Drain the banana skins, cut into strips and add to the pan with the onion and desiccated coconut. Stir to combine and season with the salt. Continue to cook until the coconut turns brown.

* Step 4

Pour in 250 mls water, cover and simmer on low for 20-30 minutes until the banana skins are tender and have soaked up most of the liquid. Stir in the coriander leaves and leave covered for 5 minutes.