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.
To make ragda, heat four tablespoons oil in a non-stick pan, add tomatoes and sauté well. Add half teaspoon turmeric powder, red chilli powder and salt, mix well and cook for two minutes.
Add white peas and two cups water, mix and cook for three to four minutes. Remove from hea and set aside.
Put raw bananas into a bowl, add remaining turmeric powder and salt and mix well. Divide into eight equal portions and shape them into medium sized pattice.
Heat some oil in another non-stick pan. Place the pattice in it and shallow-fry, turning sides, till golden and crisp from both sides.
To make capsicum-pudina chutney, roughly chop capsicum and place in a grinder jar. Add mint leaves, salt, sugar, peanuts and lemon juice and grind. Roughly chop green chillies and add along with the sev and grind again into a smooth chutney.
Place the pattice on a serving platter. Pour the ragda on top. Top with the capsicum-pudina chutney, tamarind chutney and sev. Serve immediately.
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