Ingredients:

• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Jeera (cumin seeds)
• 1/4 tsp – Urad Dal
• 5 – Shallots (small Onion / Sambar Onion / chuvannulli), finely sliced or 1 tbsp – normal Onion, finely sliced
• 1 – Raw banana (ethakaya / kela)
• 1/2 cup / 100 g – boiled Channa dal (or boiled cherupayar /vanpayar)
• 2 tbsp – water
• 3/4 tsp – salt (or to taste)
• For Coconut mixture (thenga thirummiyath):
• 1/4 cup (3 – 4 tbsp) – grated Coconut
• 3/4 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 6 Cloves – Garlic (optional), crushed

Method:

1. Wash and peel off the skin of ethakaya (banana) and cut into desired shape preferably diced to 1 cm cube.
2. In a pan, heat oil. Add mustard seeds.
3. When they begin to pop add cumin seeds and urad dal.
4. Saute for 2 – 3 minutes.
5. Add finely sliced shallots and fry on a medium to low heat until golden colour.
6. Add diced banana, boiled chana dal, coconut mixture, salt to taste and 2 tbsp water (do not add any more water).
7. Cover with a lid and cook on a low heat for 12 – 15 minutes or until done and water dries up.
8. Serve as a side dish with rice.
9. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya