1 medium carrot cut into cubes or balls
100 g of split peas cut into pieces
100 g of okra cut into pieces
200 g of turnip cut into strips
2 radishes cut into small pieces
1 whole banana with skin
For the sauce:
1 medium onion chopped
1 tablespoon butter or margarine
2 cups of milk
1 1/2 tablespoons all-purpose flour
1 tablespoon curry powder
Salt to taste
1 medium carrot cut into cubes or balls
100 g of split peas cut into pieces
100 g of okra cut into pieces
200 g of turnip cut into strips
2 radishes cut into small pieces
1 whole banana with skin
For the sauce:
1 medium onion chopped
1 tablespoon butter or margarine
2 cups of milk
1 1/2 tablespoons all-purpose flour
1 tablespoon curry powder
Salt to taste
Cook the legumes separately in boiling salted water until they are tender but still slightly crunchy
Drain and set aside
Bake the whole banana with skin until it's soft
Drain the banana and set aside, then reserve the cooked legumes
Prepare the sauce: Fry the onion in butter until it starts to brown
Remove from heat, add flour, mix well, and gradually stir in milk
Return the pan to heat, stirring constantly until thickened
Add curry powder and salt; mix well
Add the cooked legumes and sliced banana
Serve hot over rice.,
Note: You can use any combination of legumes you like.
