Banana stalls in Bhilwara, Rajasthan, are seeing an unusually heavy supply this season, and many households end up buying more than they can eat before the fruit turns overripe. The local market in Bhilwara currently has a much heavier supply of bananas than usual, which is adding to the problem. Instead of throwing away bananas that have ripened too far, they can be turned into a spicy vegetable dish that takes barely any time or effort to cook, and needs no special or costly spices at all.
A tasty dish from spices already sitting in your kitchen
According to Pooja Kumari Sankhla, this overripe banana sabzi comes together in around 5 minutes flat. All it needs is cumin, turmeric, red chilli powder, coriander powder and salt, spices that are already part of most Indian kitchens, with no separate special ingredients required. Since the recipe needs no separate preparation or lengthy process, it also works as a reliable option on busy days. The finished dish carries a mildly sweet taste along with a spicy kick, which makes it easy to pair with rotis, parathas or pooris.
How to make overripe banana sabzi
Start by peeling well-ripened bananas and cutting them into small pieces. Heat a little oil in a pan on the stove, and once it is hot, add cumin seeds and let them crackle well. At this stage, finely chopped green chillies and a pinch of asafoetida can also be added. Next, add turmeric, red chilli powder, coriander powder and salt to taste, and lightly roast the spices in the oil. Roasting the spices in the oil first lets their aroma and heat blend in properly, which further lifts the flavour of the bananas. As soon as the spices begin to release their aroma, add the chopped bananas to the pan and mix them well with the spices. Since overripe bananas are already soft, they do not need to be cooked for long.
Pooja Kumari Sankhla says the bananas should be stirred and cooked on a low to medium flame for a few minutes, taking care that the pieces do not turn completely mushy. The gas can be switched off once the spices have coated the banana pieces evenly and the sabzi looks ready.
Tips to boost the flavour and how to serve it
For an extra tangy or spiced kick, a pinch of dry mango powder (amchur) or garam masala can be stirred in at the end. The finished sabzi tastes both mildly sweet and spicy, and is best served hot with rotis, parathas or pooris. Its biggest advantage is that it can be made even on days when there isn't much else in the kitchen to cook with. This way, bananas that have ripened too much to eat as is are put to good use instead of being thrown away.
