Kyane Kismuri (Kosambari) (Coconut Based Raw Banana Dry Curry)

Kyane Kismuri is a delicious dry curry. In konkani, Kyane means banana. I got this recipe from my aunt. When we visited her recently, she had prepared this for us. I loved it so much and had decided that this recipe will go on my blog!

This dry curry has the crunch from the bananas as well as onions and has a perfect taste. This tastes awesome with rice and dal. Try making this soon and I am sure you will love it as we did!

Ingredients:

• Raw Banana- 1
• Finely chopped Onion- A handful
• Grated Coconut, Fresh/ Frozen- 1 1/4 cup
• Roasted Red chillies- 4-5
• Tamarind- A small piece
• Oil- 1-2 tsp plus for deep frying
• Mustard seeds- 1/2 tsp
• Curry leaves- Few
• Salt- To taste

Procedure:

First step is to deep fry the chopped banana.

Take the banana. Cut small pieces on either end.

 Now slowly start removing the peel using hand.

Now start chopping it uniformly, into small pieces (mine was not that uniform:-) )

Now start deep frying the small pieces in batches, on a medium flame until it turns golden brown and crunchy (when it is frying, prepare the salt water. Take 1tsp salt in a small bowl and add 7-8 tsp of water and stir well until it dissolves completely).. When the pieces turns golden brown, add 3/4 tsp of salt water to the oil and mix well (be careful while doing it). Then transfer it to a plate and drain out the excess oil.

Now the frying part is done. Next part is to prepare the masala.

For masala- Grind grated coconut along with red chillies, tamarind and salt to get a coarse mixture (don't add water). Masala is ready.

Now transfer the masala to a bowl and mix it with chopped onion. When ready to serve mix the fried banana pieces (to retain its crunch) and then season it.

For seasoning- Heat oil and then add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat.

Kyane Kismuri is ready!!

Serve it as a side dish to rice, dalitoy. Above measurement serves 3-4 people.

Note: You can substitute raw banana with Indian yam (suran) as well as bitter gourd. The procedure remains the same. In case of bitter gourd, you can stir fry it until crispy.