Do not compare this recipe with Dum Aloo. It is very different in ingredients and taste. 4 Raw Bananas1 Cup Curd 1 Onion (Boiled) Boiled Onion provides thickness to the gravy, but does not interfere with taste.1 pinch Asafoetida 3-4 Cloves ½ tsp. Turmeric ½ tsp. Red Chili Powder 1 tsp. Coriander Powder Salt to taste To enhance the taste, add a few more spices. 1 tsp. fennel seeds (Big). 3 - 4 Green Cardamom. Powder them together 2 tbsp, Green Coriander leaves (Chopped) Oil for frying and cooking. Pressure cook the bananas with peel for one whistle. After they cool, peel and cut them in 1-inch cubes, and fry them in hot oil till they are golden brown. Take them out and poke them with a fork. Do not poke them before frying, Make a paste of the boiled onion with curd. Heat 1 tsp. oil in a pan, add Asafoetida and Cloves, then Turmeric and Salt. Then pour the 2-3 spoon of water to prevent the spices from burning. Now add Red Chili and Coriander Powder and add Curd - Onion Paste. Stir continuously, add salt and bring to a boil. Now add all banana pieces, and stir for 2 minutes. Now adds 2 cups of water and boil for 3-4 minutes. Lastly, add powder of Fennel seeds and Cardamom and remove from heat. Garnish with Coriander leaves. Serve hot. Camera : Surendra Srivastava Editor : Rohit Rawat Stills : Eklavya Photography / Stills#atimaskitchenYoutube - https://www.youtube.com/channel/UCFQIda8-FKY8_6V-HqjL2gwInstagram - https://www.instagram.com/atima_kitchenFacebook - https://www.facebook.com/atimaskitchen
