Yes, you read it right!! It is ripe banana raita, not the raw banana which is a usual recipe that many of us know.
When I heard about balehannu mosarugojji for the first time from my neighbour Ravikiran Phatak, I too wasn’t very sure how will it tasteJ. Now I am writing this after trying at home, this one is a good dish and definitely a special one. It goes great with white rice, pulao or even one can eat it as it is.
Let us jump to the recipe part and understand how it is made. It is recommended to use lightly ripe bananas, not overripe ones.
Preparation time: 10 minutes
Ripe banana (firm) – 2 small (elakki)/ 1 large (Robusta)
Fresh curds – 1 cup
Salt – to taste
Sugar – 1 tsp
Green chilli - 2 , adjust accordingly
Onions – 1 small (optional)
Coconut oil – 2 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chilli – 1
Curry leaves - 1 sprig
Coriander leaves – finely chopped (2 tsp)
- Peel the banana & discard the skin.
- Chop the fruit into small pieces. Lengthwise – 2 cuts & then slice.
- Add salt, sugar, finely chopped green chillis & mix well.
- Heat coconut oil in a seasoning/ tadka pan. Add mustard,cumin, mminced dry red chilli, allow spluttering. Add cleaned curry leaves. Add this to the banana mix.
- Mix with fresh curds, just before serving.
- Garnish with fresh chopped coriander leaves. Serve with steamed rice.
- Serve fresh, soon after adding curds for better taste.
- Bird’s eye chilli/ gandhari menasu gives excellent flavor to this raita.
- Just ripe banana tastes better in this than overripe one.