Asha’s Banana Kebabs in Curried Gravy

Asha’s Banana Kebabs in Curried Gravy / Durban Curry (p)

Jackie Cameron
Asha Maharaj is a name and face we all recognise. She is a nationally renowned Indian cookery authority who travels the country as a home economist for Tastic Rice; hosts a magazine programme on Radio Lotus; demonstrates on TV; has written five books, including a bestseller on eggless baking; and, since 2000, she has written the hugely-popular cookery pages in the Extra section of the Sunday Times, South Africa’s top-selling weekly newspaper. She maintains the secret of a good Durban curry is “paying attention to spicing; there is a different masala for each curry”. I’m happy that Asha cooks with ghee because it reminds me to do this again - something I haven’t done for years. I suggest you try Ashna’s banana kebabs in curried gravy.
— Jackie Cameron



  • 6 green bananas
  • ½ cup fresh breadcrumbs
  • 1 tsp ginger paste
  • 1 tsp chilli flakes
  • 1 tsp cumin seeds
  • 2 Tbsp fresh coriander, chopped
  • 2 Tbsp mint, chopped
  • 4 spring onions, sliced
  • Salt
  • Flour for dusting
  • Ghee for shallow frying

Curried Gravy


  • 1–2 Tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • A few curry leaves
  • 1 medium onion, chopped
  • 2 green chillies, sliced
  • 1 tsp garlic, crushed
  • 1 Tbsp mixed masala
  • 1 cup tomato, grated
  • 1 tsp sugar
  • Salt
  • ½ cup water
  • Chopped coriander for garnish


  1. Heat ghee, add seeds and curry leaves, as they pop, add onion, chilli, garlic.
  2. Cook until soft. 
  3. Add rest of ingredients, cook until thick, about 10 mins.



  1. Rinse unpeeled bananas, cover in water, boil 20 mins. Drain, cool, peel and grate.
  2. Add remaining ingredients, excluding flour and ghee. Mix well.
  3. Divide into 8 – 10 equal portions and roll into balls.
  4. Dust lightly with flour.
  5. Fry in ghee until lightly browned.

To serve

  1. Spoon gravy over kebabs. Serve on, or wrapped in, rotis, garnished with coriander leaves.