When I joined NIIT, I used to stay at my friend’s place as a paying guest. Aunt prepares so many delicious food. The beef stew she prepares is just too good. One day she served me a white stew with aappam. It was so surprised and excited to taste this stew. But I never asked the recipe.
Few months back I happened to see a video which one my friend shared in his profile. It was his mom preparing a banana stew for a TV program. (link is here)
As told to me by friends, this recipe is a specialty in Trivandrum (Kerala)
Sharing the recipe here. But a slight variation. I have added a tempering over the stew. And it takes this stew to a different level
- Indian banana (Ethapazham or Nenthrapazham) – 2 big
- water – 1 cup
- Sugar – 2 tbsp
- Salt a pinch
- Coconut milk – 1/2 cup
- Cardamom powder – 1/4 tsp or 2 cardamom crushed well
- Ghee – 1 tsp
- Shallots(small onions) – 2, skinned cleaned and thinly sliced
You have to
- Peel and slice the bananas to thin discs
- Now take a thick bottom vessel and add these slices along with 1/2 cup water and bring to boil
- Cook till the bananas are cooked and it is soft. Don’t mash with spoon
- Add sugar and a pinch of salt. Stir
- Now add coconut milk and allow to boil.
- Remove from flame
- Heat ghee in a small pan and add the sliced shallots
- Once it is turned golden brown, pour this over the stew.
- Serve with appam or have as it is
- If you don’t like to add onions, you can skip it. Add 1 tsp ghee before removing the stew from flame
- This goes very well with puttu (Thanks to my friend G )