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Curried Green Banana Skin
Curried Green Banana Skin is a traditional Indian recipe (from the Bay of Bengal) for a classic vegetarian curried dish of green banana skin that can be served as a chutney or a main meal with rice and chapatis. The full recipe is presented here and I hope you enjoy this classic Indian version of: Curried Green Banana Skin.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+1 hour soaking)
Serves:
4–6
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesIndian Recipes
This is a classic Bengali recipe for a curried green banana skin that can be served either as a chutney (accompaniment) or served on a bed of rice as main course. It's little known that banana skins are edible and make an excellent flavour base for a range of dishes. Green banana skins are the best, with more complex flavour profiles, but this also works with yellow banana skins (though the dish ends up sweeter).
I first made this in South Africa as a way of using-up the skins from the small green bananas that grew profusely in the garden.
Ingredients:
250g organic green (or yellow) banana peel (from 3-4 bananas), or plantain peel
½ tsp ground turmeric
1 tsp sea salt (plus extra for seasoning)
1 small red onion, peeled
50g coriander stems, (save some of the leaves for garnish and the rest for another use)
4 garlic cloves, peeled
2 green chillies, (plus a little sliced green chilli to garnish)
3 tbsp mustard oil, or sunflower oil
1 bay leaf
1 dried red chilli
1 tsp nigella seeds
1 tbsp fresh ginger, grated
4 tbsp freshly grated coconut, (2 tbsp desiccated coconut), plus extra to garnish
To accompany:
Wholegrain rice and chapatis
Method:
Rinse the banana skins then place in a bowl, cover with water and set aside to soak for an hour.
After this time, drain the skins then place in a saucepan with the turmeric and 1 tsp salt. Pour over enough cold water to cover then bring to a boil, reduce to a simmer and cook for 30 minutes, or until the skins are tender.
Drain the cooked banana peel, then combine in a blender with the red onion, coriander stems, garlic and green chillies. Blitz these ingredients to a smooth puree.
Put the mustard oil in a frying pan over medium heat. When hot add the bay leaf and dried red chilli. Stir in the nigella seeds, grated ginger and grated coconut, and stir-fry for a minute until hot but not smoking. Add the banana peel puree and cook, stirring, until the moisture evaporates and. you’re left with a thick paste.
Garnish with a few coriander leaves, chopped green chilli and more grated fresh coconut, then serve with rice and chapatis.
