banana-tree-right banana-tree-left
A bunch of yellow ripe bananas hanging from a shoot with a light and dark blue background.Jagadeesh Tammineni,
The Fruit Which Invites,
2009, Woodcut, MAC.01561

A berry with no seeds

Bananas are one of the oldest and cheapest fruits growing in South India and have been referred to as the “fruit of a wise man”. In this large woodcut, Jagadeesh Tammineni uses wood from the trees around his home in Vizag or Vishakhapatnam to depict locally grown bananas in a realistic way. Tammineni explains that he wants the viewers to experience a “sense of touch” so that we feel like the fruit is inviting us. Bananas or plantains contain different flavours at every stage, from under ripe to overripe and one such recipe that uses ripe bananas is below.

Pakka Kela nu Shaak (Ripe Banana Curry) by Shreya Chitre

“This is the kind of recipe perfect for when your bananas have gone brown and don’t look as appetising anymore. A quick sweet and spicy accompaniment to theplas, bhakris or roti/rice. Kela Nu Shaak is a Gujarati Jain dish I was first introduced to at my grandma’s house during summer holidays.”

List of ingredients

For 2 people
Time: 10-15 minutes

4 ripe Bananas (chopped into bite sized pieces)
1 teaspoon Mustard seeds
1 teaspoon Cumin powder
½ teaspoon Asafoetida
1 teaspoon Turmeric
1 teaspoon Red chilli powder
1 teaspoon Cumin coriander powder
1 teaspoon Salt
Pinch of Sugar
½ teaspoon dry Mango powder
2-3 Green Chilli (sliced)
1 small Capsicum (finely chopped)

Method

Heat the oil in a kadhai/wok.

Once the oil is hot, add mustard seeds.

After the mustard seeds pop , add asafoetida , cumin powder and turmeric powder.

Add the finely chopped capsicum along with the red chilli powder.

Keep stirring the capscium and spices on a high flame for a minute.

Add chopped bananas, salt, cumin coriander powder.

Add a pinch of sugar and amchur.

Cover and cook for 2-3 minutes till the banana is mushy.

Garnish with freshly chopped coriander.

Serve with hot theplas/ bhakri.