When banana chips are made at home, I am more interested in a by-product than the chips – the banana peels. Raw plantain peels are extremely fibrous and nutritious. We always use them to make stir fry subzi (thoran). Simple to make and delicious. Add some mung bean sprouts to them, to get protein along with fiber. You can also add chana dal like in the pictured version.
Plantain peels – from 4 bananas
Sprouted mung bean/Chana dal – 1 cup
Onion – 1
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Mustard seeds – 1/2 tsp
Whole dry red chilly – 1-2
Curry leaves – 1 sprig
Coconut oil (or any cooking oil) – 1 tsp
Grated coconut – 1/2 cup
Salt to taste
Turmeric – 1/2 tsp
Water – 3-4 cups
Soak the mung bean in water for 6-8 hours. Drain the water and clean the
mung. Keep the drained, wet mung covered in the same vessel for the next
8-12 hours. The sprouting time varies depending on the weather in your
region. Wash the sprouted mung bean with clean water. Pressure cook with
water level just one-fourth of the sprouts. Keep aside. If using chana
dal, pressure cook the dal and keep aside.
Wash the plantains. Use a knife to remove the edges. Make vertical lines/cuts in the plantain. Nudge the edge gently with the knife and remove the peel. Chop into small pieces. The chopped pieces tend to darken. To avoid this, soak this in water to which about half a teaspoon turmeric is added. Drain the water out when it is time to make the thoran.
Heat the oil in a pan. Add mustard seeds and let them splutter. Add onion and saute until pink and translucent. Add asafoetida powder and red chilly powder. Add chopped plantain pieces and salt. Add curry leaves and red chilies. Mix well and lower the heat. Cook with the lid on, stirring from time to time. Water is not needed. If the plantains are fresh, there will be enough moisture for it to cook by itself. Cook until tender. Crush the cumin seeds and add to the chopped plantain. Add pressure cooked sprouted mung beans/chana dal. Stir well. Garnish with grated coconut. Serve hot with rice.
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