Preparation time: 30 minutes
Oil — 3 tbsp
Black Mustard Seeds — 1/4 tsp
Curry Leaves — 8
Red Chili Powder — 1/2 tsp
Turmeric — 1/4 tsp
Salt to Taste
Raw Bananas (different than unripe bananas we eat) — 4
Tamarind Paste — 1.5 tbsp
Cumin Seeds — 1 tsp
Garlic — 4 cloves
Ginger — 1/2 inch piece
Cloves — 2
Uncooked Rice — 1 tsp
Make Set 2 into a paste (adding a few drops of water) and keep aside.
Raw bananas should be cut into four pieces each.
Remove the skin and keep aside.
In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2).
Fry on moderate heat for one minute.
Add 1.5 cups water, tamarind paste, and the banana pieces.
Also add red chili powder, tumeric and salt.
Let cook on low heat for 15 minutes or until the gravy thickens.
Some tamarind paste can be very sour, so you may need to adjust according to your taste.
You can add a spoon of sugar just before removing from heat.