Ingredients:

2 firm ripe bananas

1 stalk curry leaves

1 tsp. fresh coriander chopped

1/2 tsp. red chilli powder

1/2 tsp. dhania (coriander seed) powder

3-4 pinches turmeric powder

2 pinches asafoetida

Salt to taste

1 tsp. sugar

1/4 tsp. each cumin & mustard seeds

1 tsp. oil

1/2 cup water

Method

1. 
   Mix all dry masalas (except asafoetida), and salt in ¼ cup water.
   
2. 
   Keep aside. Heat oil in a heavy pan.
   
3. 
   Add seeds, curry leaves, asafoetida, allow to splutter.
   
4. 
   Add masala paste, stir till oil separates.
   
5. 
   Add remaining water, bring to a boil.
   
6. 
   Slice bananas into round slices, add to masala.
   
7. 
   Add sugar, simmer till all sugar melts.
   
8. 
   Check taste and make adjustments.
   
9. 
   Take into serving dish, garnish with coriander.
   
10. 
    Serve hot with phulkas or naan.
    

Making time: 10 minutes

Makes: 2 servings

Shelflife: Best `just made'