Banana Leaf Curry: A Delicious Recipe To Make At Home | Dr. Rupy Aujla

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In this fourth episode of Healthy Travels with Dr Rupy in Penang, we’re trying Banana Leaf Curry!
We headed here to try the authentic version, before creating an inspired dish in Angel Community Cooking School!
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“Banana Leaf Curry”
Serves 2 with leftovers
Cauliflower Daal
200g Moong Daal, soaked for 30 minutes (or red lentils)
1 tsp turmeric
1 tbsp neutral oil
250g cauliflower, cut into 2cm florets
200g carrots, cut into 2cm batons
200mls light coconut milk
2 tbsp ghee
1 tsp cumin
1 tsp mustard seeds
1 small red onion, sliced
3 dried chilli
1 handful curry leaves
1 pandan leaf
Season to taste
Cook the daal in hot water in a large saucepan for 40 minutes, or until the lentils are soft.
In a separate pan on medium heat, add the ghee and cook the spices for 2 minutes before adding to the saucepan with the lentils
Add the cauliflower and carrots and simmer for 10 minutes until all the vegetables are cooked
Season to taste
Add the coconut milk, coriander and serve with the other dishes
Okra & Eggs
2 tbsp neutral oil
1/2 red onion, sliced
1/2 tsp turmeric powder
5-6 curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
300g okra, sliced on an angle
1 egg
Cook the onions in a wok on high heat with the oil
Add the curry leaves, cumin and mustard seeds for 30 seconds
Add the okra and toss through the hot oil
Add the turmeric, salt and whole egg
Serve with rice on a banana leaf if you can get one!
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[@TillyFloss]

Love Malaysia esp Penang so this series is fantastic!

[@dinosemr8141]

❤️💖🙏❤️💖

[@nehachopra2954]

You look Ranveer Singh's Sibling!

[@whatrubbishthishandle]

Lovely exotic cuisine - but not good for diabetics or people with high cholesterol 😢