Mix all dry masalas (except asafoetida), and salt in ¼ cup water.
Keep aside. Heat oil in a heavy pan.
Add seeds, curry leaves, asafoetida, allow to splutter.
Add masala paste, stir till oil separates.
Add remaining water, bring to a boil.
Slice bananas into round slices, add to masala.
Add sugar, simmer till all sugar melts.
Check taste and make adjustments.
Take into serving dish, garnish with coriander.
Serve hot with phulkas or naan.
Making time: 10 minutes
Makes: 2 servings
Shelflife: Best `just made'
Introduction to Banana Dishes