History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Split skinless black gram (dhuli urad dal) 1 teaspoon
Mustard seeds 1 teaspoon
Green chillies finely chopped 2
Curry leaves 6-7
Dried ginger powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Chopped fresh coriander leaves 1 tablespoon
Gram flour (besan) 1 cup
Whole green chillies 4
Tamarind chutney as required
Green chutney as required
Place raw bananas in a bowl.
Heat half tablespoon oil in a small non-stick tempering pan, add black gram and sauté till light brown. Add mustard seeds, green chillies, curry leaves, dried ginger powder, one-fourth teaspoon turmeric powder and pour the tempering on the bananas.
Add salt and coriander leaves and mix well.
Heat sufficient oil in a kadai.
Place gram flour in a bowl. Add remaining turmeric powder, salt and sufficient water and mix well to make a smooth thick batter.
Divide the banana mixture into four equal portions and shape them into small balls. Flatten them a little to make vade.
Take out one teaspoon hot oil from the kadai and add to the batter and mix well.
Dip the vade in the batter and deep-fry in hot oil till golden. Drain on absorbent paper.
In the same hot oil, deep-fry whole green chillies for a minute. Drain on absorbent paper.
Slit a pav horizontally without cutting through. Spread some green chutney and tamarind chutney and place a vada in it. Use up the remaining vade and pav similarly.
Arrange them on a serving plate and serve hot with fried green chillies.
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