Saturday, June 23, 2012
GOING BANANAS !
The green or raw bananas used for cooking, locally known as 'Mondan vaazhai' is grown in abundance in Trichy district. Apart from the banana fruits and Mondan vaazhaikkai, the broad and sturdy banana leaves (used for serving food on festive occasions ) are also a speciality of this region.
The magnificent show of abundance by a banana tree was intriguing when one of Mani's banana tree put forth three additional clusters of bananas along with the usual single huge cluster!
Raw bananas - 3 big
Turmeric powder - 1 pinch
Sambar powder - 1 tsp
Salt - 1 tsp
Cumin seeds - 1 tsp
Mustard seeds- 1/4 tsp
Oil - 1 tbsp
Lime - 1 big
Chopped coriander leaves - 2 tbsps
TO MAKE THE FILLING
1. Cut the bananas into two or three pieces with the peel.
2. Cover with water and cook till the banana becomes soft.
3. Cool, peel and crush the cooked bananas.
4. Add sambar powder and turmeric powder and do not mix yet.
5. Heat oil and splutter mustard seeds and the cumin seeds and pour the seasoning all over the spice powders.
6. Add salt and squeeze the juice of lime, and mix the curry well.
7. Mix chopped coriander leaves into the curry.
TO MAKE THE BATTER
Besan - 1 cup
Rice flour - 2 tbsps
Chilly powder - 1/4 tsp
Salt - 1/4 tsp
Asafoetida powder - 1 pinch
Curds - 1 cup plus a little extra according to requirement
Combine all the ingredients together into a smooth and thick batter and set aside for fifteen minutes.
TO MAKE THE BONDAAS
1. Heat oil for frying.
2. Pour two table spoons of hot oil into the batter and mix well using a spoon.
3. Make plum size balls out of the prepared curry.
4. Coat each curry ball with the prepared batter by dipping it into the batter.
5. Drop one batter coated curry ball into hot oil and reduce flame.
6. Drop more batter coated curry balls into the oil and do not disturb till the batter is cooked and the bondaas start changing colour.
7. Increase heat and fry the batch of bondaas evenly on all sides.
8. Fry till the bondaas become crisp and reddish brown in colour.
9. Remove the bondaas using a perforated ladle and drain on a paper towel.
Find yourself popping the Vaazhaikkai bondaas into your mouth as and when they are done!