Banana Subji – a delicious recipe with Plaintains, Oil, cumin seeds, Asafoetida optional, Red chili powder, Turmeric. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Slice bananas or plaintains in rounds. Leave them aside.
2
Heat up oil in a pan. Add mustard seeds or cumin seeds. If you like both feel free to add both. Do 1/2 tsp of each then. I am more of cumin person. Once the seeds splutter you can add asafoetida and the plaintains or bananas whichever you are using. Do not use both as plaintains take a little bit of time to cook compared to bananas.
3
Add all the spices and seasonings one by one. Let it cook for few minutes until the plaintains soften up a little bit and look cooked. If you decide to make it from bananas I would suggest using some water. Also once you add bananas it will be take only few mins to cook it down as you do not want to mush it.
4
Garnish it with some cilantro or parsley, okay I know some of y'all hate cilantro! Serve it with roti. No naan please!
145
kcal
Calories
8
g
Fat
19
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 Plaintains or semi ripe bananas, 2 tablespoons Oil, 1 teaspoon Mustard seeds or cumin seeds, Pinch Asafoetida optional, and more.
Yes, Banana Subji falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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