150ml coconut oil
5 dried red chillies
2 large raw bananas – peeled and chunked
100 gm freshly grated coconut
3 green chillies
1 tsp grated jaggery
200 ml yoghurt
14 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Chopped coriander leaves
Fried coconut strips
Heat 1 tbsp oil and fry the red chillies for 5 seconds. Fry bananas in remaining hot oil until colored. Drain.
Grind coconut and green chillies to a fine paste. Mix with jaggery and salt. Cook in 1 tbsp chilli oil for 5 minutes over a moderate heat.
Add yoghurt to the pan. Stir and fry for 5 minutes. Add the banana pieces to the pan and heat through.
In a separate pan, heat 2 tsp oil. Toss in curry leaves, mustard and cumin seeds. Fry lightly and pour over banana curry.
Garnish and serve with boiled rice.