Ingredients:

Preparations:

Take a bowl of water. Add salt to the water in the bowl and mix well. Wash and clean the bananas. Peel the skin of bananas and cut them into small cubes. Immerse these cut banana pieces in the prepared salt water. Wash them once in this salt water and drain. Take these banana pieces in a microwave safe bowl and spray some water. Put this bowl in a microwave oven and microwave on high power for 5 minutes. Give standing time of 2 minutes and stir once. Now the banana pieces are cooked, keep them aside.

Wash the tamarind and add little water and microwave on high power for 1 minute stirring once in between. Cool the tamarind and grind it along with the jaggery to a smooth paste.

Method:

Heat a pan and add oil to it. When oil is hot add the fenugreek seeds, bengal gram and black gram. Fry the seeds till they change to golden brown color. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. Now add the chopped curry leaves and fry. Add the turmeric powder and mix well. Now add the cooked banana pieces and mix well. Add salt to the curry, mix and cook covered on slow flame for 2 minutes. Remove the lid and stir once. Add the red chilli powder and the tamarind-jaggery paste to the curry. Mix all well. Cover and cook for 1 minute.Mix well and transfer to a serving bowl. Serve hot with plain rice.

Points To Remember:

While peeling the bananas apply oil to your palms, knife and the chopping board otherwise it would be difficult to wash the sticky black gum of the bananas.

Immerse the cut banana pieces in salt water till use to prevent them from turning black.

While cooking in microwave oven allow standing time because it will continue to cook by the conducted heat still trapped in the vegetables.