Banana Skin Satni

Name: Banana Skin Satni
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: Banana skin pickle:; 250 mls leftover pickle juice; banana peels from 2 very ripe organic bananas; Satni:; banana peels from 2 very ripe organic bananas; 3/4 tsp turmeric powder; 1 tbsp butter ghee; 2 tsps black mustard seeds; 1 sprig fresh curry leaves or 1 tbsp dried; 1/4 tsp ground black pepper; 2 tsp cumin powder; handful fresh coriander; 3 cm piece of ginger, peeled and grated; 2-3 chillies to taste, thinly sliced; 1 large onion, thinly sliced; 1/4 tsp salt; 50 g desiccated coconut; Serving suggestion:; rice; yoghurt

Laura @FeelBetter

Milton Keynes, England

The first time a banana was displayed in England was in 1633 when the botanist and merchant Thomas Johnson displayed a bunch in his shop in Holborn, London. Nearly 400 years later and many still think of a banana as an exotic fruit from distant lands even though it is one of the nation’s favourite fruits.

Unfortunately, 1.4 million bananas are thrown away every day in the UK, making them one of the most wasted foods. There are so many uses for both the skin and the flesh of over ripe bananas.

The banana contains beneficial antioxidants like magnesium, potassium and vitamins. The peel is antibacterial and contains lutein which helps hydrate and soothe skin as well as bioactive compounds that help reduce inflammation. Boiling a banana increases the availability of nutrients that one’s body can absorb. It is recommended to eat organic bananas, not treated with pesticides but rather natural fertilisers such as manure and seaweed, especially if eating the skin.

Another ‘exotic’ fruit is the coconut which is a drupe not a nut and also highly nutritious and rich in fibre and vitamins. The sweet taste of desiccated coconut balances the flavour of the banana skins. I've added onions, ginger and ground spices and a fresh sprig of fresh curry leaves and a couple of fresno chillies from my window ledge to make a dry dish (satni). Serve with rice, yoghurt and a pickle made from leftover pickling liquid (from pickled onions) and the banana skins.
#GlobalApron #EarthDay

Unfortunately, 1.4 million bananas are thrown away every day in the UK, making them one of the most wasted foods. There are so many uses for both the skin and the flesh of over ripe bananas.

Laura @FeelBetter

Milton Keynes, England

Unfortunately, 1.4 million bananas are thrown away every day in the UK, making them one of the most wasted foods. There are so many uses for both the skin and the flesh of over ripe bananas.

Saved

Ingredients

30 minutes

4 servings

Banana skin pickle:
250 mlsleftover pickle juice
Pickled Onions
banana peels from 2 very ripe organic bananas
Satni:
banana peels from 2 very ripe organic bananas
3/4 tspturmeric powder
1 tbspbutter ghee
2tsps black mustard seeds
1 sprigfresh curry leaves or 1 tbsp dried
1/4 tspground black pepper
2 tspcumin powder
handfulfresh coriander
3 cmpiece of ginger, peeled and grated
2-3chillies to taste, thinly sliced
1large onion, thinly sliced
1/4 tspsalt
50 gdesiccated coconut
Serving suggestion:
rice
yoghurt

Saved

Steps

30 minutes

1

Thoroughly wash all the banana skins and remove the woody stalks.
Pickle: Cut the banana skins into thin strips. Place in a steralised jar and top with pickling juice. Set aside.
Satni: Stir ¼ tsp turmeric powder into a small bowl of water. Put the banana skins into the water and set aside. This will help soften them and prevent from darkening.
2

Melt 1 tbsp ghee in a pan over medium heat. Add the mustard seeds and curry leaves and stir. Add the black pepper, the remaining ½ tsp turmeric and the cumin. Stir to coat the spices with the ghee. Finely chop the coriander stalks (reserving the leaves) and add along with the ginger and chilli and cook for a minute.
3

Drain the banana skins, cut into strips and add to the pan with the onion and desiccated coconut. Stir to combine and season with the salt. Continue to cook until the coconut turns brown.
4

Pour in 250 mls water, cover and simmer on low for 20-30 minutes until the banana skins are tender and have soaked up most of the liquid. Stir in the coriander leaves and leave covered for 5 minutes.
5

Serve with rice, a dollop of yoghurt and a side of the banana skin pickle.