Entree: India – Mangalorean – ಮಂಗಳೂರು ಬನ್ಸ್ ಮತ್ತು ತರಕಾರಿ ಕರಿ ➤ Mangalūru bans mattu tarakāri kari (Soft sweet banana buns served with a spiced coconut-based Mangalorean vegetable curry)

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 35 min

Total 2 hrs 5 min

Ingredients

For the Mangalore buns:
- 3 medium very ripe bananas, mashed — about 1 1/2 cups (350 g) mashed
- 1/2 cup (120 g) plain yogurt
- 2 tbsp (25 g) sugar
- 1 tsp (3 g) instant yeast
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) ground cardamom (optional)
- 3 cups (360 g) all-purpose flour (maida), plus more for dusting
- 2 tbsp (30 ml) vegetable oil or melted ghee in dough
- Oil for deep frying, about 2 cups (480 ml)
For the Mangalorean vegetable curry:
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (3 g) mustard seeds
- 1 tsp (2 g) urad dal (split black gram)
- 1 sprig curry leaves (8–12 leaves)
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 2 cloves garlic, minced — about 0.5 oz (15 g)
- 1-inch (2.5 cm) piece ginger, grated — about 0.5 oz (15 g)
- 2 medium potatoes, peeled and cubed — about 12 oz (340 g)
- 1 medium carrot, sliced — about 4 oz (110 g)
- 1 cup (150 g) green beans, cut into 1-inch pieces
- 1/2 cup (50 g) grated fresh coconut (or frozen, thawed)
- 1 tbsp (9 g) coriander seeds
- 6–8 dried red chilies (adjust to taste)
- 1/2 tsp (1.5 g) turmeric powder
- 1 tbsp (15 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water
- 1 – 1 1/2 cups (240–360 ml) water or as needed
- Salt to taste, about 1 tsp (6 g) to start
- Fresh coriander leaves for garnish, about 2 tbsp (8 g)

Instructions

1. Prepare the buns dough: In a bowl, mash bananas and mix with yogurt, sugar, yeast, salt, cardamom, and 2 tbsp (30 ml) oil. Stir in 1 cup (120 g) flour to make a thick batter, then gradually add remaining flour to form a soft, slightly sticky dough. Knead 5–7 minutes until smooth.
2. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled, about 1–1.5 hours.
3. While dough rises, make the curry masala: In a small dry skillet over medium heat, toast coriander seeds and dried red chilies until aromatic, about 2–3 minutes. Cool slightly and grind with grated coconut to a coarse paste using a little water; set aside.
4. Cook the vegetable curry base: Heat 2 tbsp (30 ml) oil in a deep skillet or saucepan. Add mustard seeds; when they pop, add urad dal and curry leaves and fry briefly until dal is golden. Add onion, garlic, and ginger and sauté until soft and translucent.
5. Add turmeric, the prepared coconut–spice paste, and stir for 1–2 minutes. Add potatoes, carrot, and green beans, stirring to coat with the paste. Add diluted tamarind and 1 cup (240 ml) water. Bring to a simmer, cover, and cook until vegetables are tender, about 12–15 minutes. Add more water if needed to reach a curry consistency. Season with salt and simmer 2–3 more minutes. Garnish with fresh coriander.
6. Shape and fry buns: Punch down the dough and divide into 10–12 equal portions. Flatten each portion into a 3–4 inch (7–10 cm) disc, gently stretching to about 1/8–1/4 inch (3–6 mm) thickness.
7. Heat oil for deep frying in a wok or heavy pot to 325–350°F (160–175°C). Fry buns in batches, 1–2 minutes per side, until puffed and golden brown. Drain on paper towels.
8. Serve warm Mangalore buns with the hot vegetable curry on the side; break buns to dip into the coconut curry for a classic Mangalorean meal.