Nendra banana or Nendra Pazham is grown in the Agasthimalai ranges of Kerala is the king of bananas. It is now grown in some parts of Tamilnadu and Karnataka. It has a high commercial value, nutritious and tasty. The fruit is laxative and the flower has medicinal value used for menstrual disorder. The pulp contains good amount of potassiun, vitamins,amino acids,iron,phosphorous and rich in calories. It can also be given to babies as it does not cause cough or cold.
The raw Nendra banana can be used for preparing tasty chips.The halwa prepared with the ripe banana is very tasty. Besides it can be used preparing different types of curries. Here is one easy and tasty recipe prepared by using ripe nendra banana which can used as a side dish for chapathi.
STEP NO 1:
Take a thick bottomed skillet and keep it on fire. Pour 1 spoons of oil, let it heat up, keep the fire in low flame. Put 2 teaspoon full coriander, 1 teaspoon full jeera, 1 teaspoon uraddal, half tea spoon channadal and fry till it turns golden brown. After it is cooled down put it into a mixie jar. Add 2 teaspoon of kashmiri red chilli powder and 1 teaspoon full rice powder. Switch on the mixie and powder the spices. Fry 10 curry leaves and add it to the mixie jar and powder everything together.
STEP NO 2:
Keep the same skillet on fire. Pour 2 teaspoon full coconut oil and fry the above powder till the raw smell of the chilli powder goes. Tranfer the powder into a bowl.
STEP NO 3:
Keep the skillet on fire and pour 1 teaspoon oil. Add mustard seeds and curry leaves and wait till the mustard splutters. Now add the diced pieces of 4 fully ripe nendra bananas. And fry for 1 minute. Add 2 glasses of water. Close the lid, and let it boil for 5 minutes. Open the lif after 5 minutes and add salt and 2 teaspoon jaggery powder. If you need watery consistency add half cup ofwater. Let it boil for 2 minutes. Switch off the flame. Nendra banana curry is ready.
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