Aava Pettina Arati Kura / Raw Plantain in Mutard Sauce

Aava Pettina Arati Kura / Raw Plantain in Mutard Sauce / Raw Banana in Mustard Sauce

South Indians especially Andhrites will be quite aware of this curry. This is a semi-gravy curry which goes well with rice or roti. The mustard sauce dominates the taste giving it a unique flavour. Anybody who likes Aavakaya ( mango pickle ) is sure to like Aava Arati curry.

Mustard seeds are considered as health benefiting spice. They are rich in phyto-nutrients, minerals, vitamins and anti-oxidants. They are also rich in Omega-3 fatty acids. The mustard oil is considered very good for hair growth and strengthening.

In India, we add mustard seeds in almost all curries and dals in Tadka. Mustard seeds were used in cooking from very ancient times. I sometimes wonder how our ancestors knew the benefits of the various spices and herbs available at those times and used them in cooking. No wonder they were very strong even in their old age. Hence, I have great respect for the traditional cooking and the methods that are associated with it. Alas, now-a-days there are very few people who follow those techniques.

This Aava Arati curry gives a peculiar pungent smell and taste, yet very tasty. I never used to like this curry in my childhood days, but now, having known the importance of the traditional dishes, I have developed a special liking and interest for these varieties. This is, in a way, very healthy too. This is the my version of peparing Aava Pettina Arati Kura .....

Preparation

Peel the skin of the raw bananas ( plantains ) and chop them into bite sized pieces or into cubes as per your wish. I have chopped them to bite sized pieces as it will be easy for my kids to eat. Heat water in a vessel and add these chopped banana pieces. Cook until they are soft ( they should crush if pressed between your fingers ). The skin can also be used to prepare chutney. ( very yummy one ).

While this is getting cooked, let us prepare the gravy. Grind mustard seeds, cumin seeds, green chillies, ginger, garlic and tamarind to a fine paste ( add little water ). Keep this aside.

Once the banana pieces are cooked, strain the water with a strainer or a colander. Do not discard the water. It can be used for preparing rasam. This can also be used for the preparation of any other curry ( though it is black in colour ).

Heat oil in a pan.

Add chopped onion and dry red chillies. Fry until the onions translucent.

Add hing and the prepared ground masala and turmeric powder.

Add salt and mix well. Sauté until the raw smell of mustard seeds disappears. Keep stirring so that it doesn't get burnt at the bottom.

Add the cooked banana pieces and mix well. Check for salt and spice.

Add chilli powder if you want it more spicy. Garnish with coriander leaves. Serve hot with rice or roti.

Ingredients

Bananas 2 ( medium sized )
Oil 2 tsp
Onion 1 ( medium Sized )
Dry red chillies 2
Hing 1 big pinch
Turmeric 1/2 tsp
Salt to taste
Chilli powder to taste ( optional )
Coriander Leaves to garnish

To Grind

Mustard Seeds 2 tsp
Cumin Seeds 1 tsp
Onion 1/2 ( medium sized )
Garlic 3
Green Chillies 2
Tamarind 1.5 tsp

Method

1. Peel the skin of bananas and chop them to the size as you require.
2. Heat water in a vessel and drop these banana pieces into the water and cook until they become soft.
3. Drain the water from the cooked banana pieces with a strainer or a colander. Keep aside.
4. Grind all the ingredients mentioned under 'To Grind' table above. Add little water and grind to a fine paste.
5. Heat oil in a pan and add chopped onion dry red chillies. Fry until the onions turn translucent.
6. Add the ground masala paste and turmeric powder. Mix well and fry.
7. Add salt and mix well. Fry until the raw smell of mustard disappears.
8. Drop in the cooked banana pieces and mix well. Fry for 2-3 minutes and check for salt and spice.
9. Add chilli powder if you want it more spicy.
10. Garnish with coriander leaves and serve hot with either chapathi or rice.

Notes

1. Add a tsp of garam masala for extra flavour.
2. A piece of ginger can also be added.
3. You can adjust the consistency of this curry. Add more water, if you want gravy kind of curry.