Ingredients:

• 1 – raw banana, peeled and cut into 1 inch pieces
• 1 – large tomato, chopped into big chunks
• 2 cups – curd, whipped for a minute in a blender
• 1 cup – grated fresh coconut, ground to a smooth paste, adding a little water
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 15 – Curry leaves
• 1 tsp – Mustard Seeds
• 1 tsp – Fenugreek (methi) seeds
• 1 – whole red chilli, broken into 3 pieces
• 2 tsp – oil
• Salt as desired

Method:

1. Put the vegetables in a heavy-bottom vessel.
2. Add the red chilli powder, turmeric powder, 7 curry leaves and salt.
3. Pour enough water so as to immerse the banana and tomato pieces, and cook.
4. When the banana pieces are cooked but still firm, add the whipped curd to it and keep stirring to avoid the mixture from curdling.
5. When it starts boiling, add the coconut paste.
6. Check the salt, adding a little if needed, and allow it to boil, stirring continuously. Remove from the heat.
7. Heat oil in a small pan, and add the mustard and fenugreek.
8. When they splutter, add the remaining curry leaves and red chilli.
9. Stir for a few seconds and pour into the curry.
10. Allow it to cool down to room temperature and serve with rice.

Recipe courtesy of Sify Bawarchi