|Raw banana||1 Cup (16 tbs), diced|
|Green chilies||6 , slit|
|Chili powder||1⁄2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Coconut||1 Cup (16 tbs), grated|
|Cumin seeds||1⁄4 Teaspoon|
|Curd||4 Cup (64 tbs), lightly beaten|
|For the seasoning:|
|Vegetable oil||1 1⁄2 Tablespoon (2 Dessertspoon)|
|Mustard seeds||1 Teaspoon|
|Fenugreek seeds||1⁄8 Teaspoon|
|Dry red chilies||3 , halved|
|Curry leaves||5 (A Few)|
1. Cook the banana pieces in a cup of water, with green chillies, chilli powder and turmeric powder. Add salt to taste.
2.Grind grated coconut and cumin seeds to a fine paste. Add this paste to the cooked banana. Mix well and allow to boil once. Lower the heat and add the beaten curd at once, stirring all the time. Take care it does not curdle. Remove from fire.
3. Heat another pan with 2 dsp oil. Splutter mustard seeds, add fenugreek seeds, red chillies and curry leaves and fry lightly. Pour over the curry.