>Black Mustard seeds-1/4 tsp
>Curry leaves- 8
>Red chilli 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
>Uncooked rice- 1 tsp.
>Make set 2 into a paste(adding a few dropes 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 chilli 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.
>PREPARATION TIME: 30 minutes
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