Raw banana peel or the outer skin cooked with green gram is one of the best items on the Malayali thoran menu. The peel or skin that’s usually thrown out, is rich in nutrients and high on taste. Here's how to make the thoran.
The skin or peel of 2 raw banana or plantain
¼ cup green gram
1 cup coconut
2 green chillies
¼ tbsp mustard
½ tbsp urad dal
¼ tsp turmeric powder
2 tbsp coconut oil
Soak green gram for two hours. Add a bit of salt and pressure cook.
See that it does not get over cooked.
Clean the banana peel well, chop them into small pieces and keep them in water mixed with a little turmeric for about 10 minutes.
Coarsely crush the coconut, shallots and green chillies.
Heat oil in a pan, add mustard and urad dal and allow them to splutter.
Add in the chopped banana peel after draining out the water.
Stir well and add the cooked green gram along with the water left in it.
Add salt, cover and cook.
Mix in the crushed coconut.
Lower the flame and cook for a few minutes.
When ready, add curry leaves and coconut oil. Mix well.