Green Banana Curry (Kacho Kera ko Tarkari)
Green Banana Curry (Kacho Kera ko Tarkari) is a traditional, nutritious dish commonly eaten by households across Nepal, particularly in rural areas, often prepared as a staple curry for lunch with rice. It is valued for its starchy texture, often cooked in a simple, spicy gravy or as part of a meal featuring daal bhat.
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Chop the small green chilies, the onions, the tomatoes and the coriander leaves.
In a saucepan, boil water with the bananas for about 30 minutes (the skin will turn black, but this does not affect the inside).
Peel the bananas and slice them.
Heat the sunflower oil (or butter or ghee) in a pan.
When everything is hot, add the cumin seeds and mustard seeds.
When they start to sizzle, add the small green chilies, the onions and the curry leaves.
When the onions are golden, add the cherry tomatoes, the salt, the garam masala, the turmeric powder, the garlic paste, the ginger paste, the red chili powder and the coriander powder. Mix well.
Once the tomatoes are cooked through, add the water and stir well. Simmer, covered, for 10 minutes or until the sauce has thickened slightly.
Add the green bananas and simmer covered over low heat for 3 to 4 minutes.
When the curry is ready, sprinkle it with a few coriander leaves.
Ready! Enjoy! Serve with a hot or cold drink or a local alcohol. Can be a side dish alongside dal bhat (steamed rice and lentils) and various meat/fish or vegetable curries. Can also be eaten with buckwheat porridge (dhindo), maize porridge (makai ko dhindo), dhikri, buckwheat rotis, rotis, puri and/or naan.
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