Turmeric powder 1/4 teaspoon
1 tsp thymol seeds
Curry leaves 15-20
1/4 cup oil
Onion 1 medium
Tomato 1 medium
2 whole red chillies
2 tsp salt
Ginger paste 1 1/2 tablespoons
1 Tbsp lemon juice
Peel and cut thick round slices of raw bananas. You can also cut bananas vertically to make long slices.
Put them in a bowl, add salt, turmeric powder, ½ tsp red chilli powder, 1 tbsp ginger paste and mix well. Heat 3 tbsps oil in a non stick pan, add the bananas slices and sauté.
Chop onion and tomato. Heat 2 tbsps oil in a non stick kadai. Add a pinch of fenugreek seeds, a pinch of fennel seeds, curry eaves and onion and sauté.
Add remaining ginger paste, garlic paste and tomato and mix. Sprinkle a little water on the banana, cover and cook.
Add a pinch of turmeric powder, coriander powder, ½ tsp red chilli powder to the kadai and mix. Add ½ cup water and salt and mix well.
Add the sautéed bananas slices, tamarind paste and mix gently. Reduce heat, add a little more water, cover and cook
for 1-2 minutes. Serve hot.