Always excited for an opportunity to bust out the #InstantPot and definitely love opportunities for savory meals featuring bananas (I don't come across many!). This one relies heavily on spices so measure carefully.
Source: Cooking with Pree | Serves: 2-3 | Time: 30 min
What I changed: quite a bit. My foot is all messed up and I skipped my specialty shops. Definitely check out the original link if you want a more authentic take.
3 #bananas, peeled and cubed
1 onion chopped finely
1/2 tbsp lime juice
salt to taste
1/2 tsp ground red pepper
6 to 7 peppercorns, ground up (I did 20 clicks on the pepper grinder)
2 tsp cumin
11/2 tbsp coconut grated
1 clove garlic, peeled and minced
11/2 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
Dash on onion powder
Dash of garlic powder
2 portions of rice
Set your Instant Pot to sauté. Add the oil for tadka. When the oil becomes hot, add the mustard seeds, cumin, turmeric, onion powder, and garlic powder. Let the mustard seeds splutter.
Now add the chopped onions and sauté until they turn translucent. Add the chopped raw banana and sauté for a minute.
Now add the ground seasonings, lime juice, salt and mix well.
Add 1/4 cup water along the sides of the instant pot pan and cook on manual high for 3 minutes. Release the pressure immediately.
Serve with rice and top with fresh cilantro.