:INGREDIENTS:

>Oil-3 tbsp

>Black Mustard seeds-1/4 tsp

>Curry leaves- 8

>Red chilli powder- 1/2 tsp

>Turmeric- 1/4 tsp

>Salt to taste

>SET 1:

>Raw bananas(different than unripe bananas we eat)-4

>Tamarind paste- 1.5 tbsp

>SET 2:

>Cumin seeds- 1 tsp

>Garlic- 4 cloves

>Ginger- 1/2 inch piece

>Cloves- 2

>Uncooked rice- 1 tsp.

                                                                     :METHOD:

>Make set 2 into a paste(adding a few dropes of water) and keep aside.

>Raw bananas should be cut into four pieces each.

>Remove the skin and keep aside.

>In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste(of set 2).

>Fry on moderate heat for one minute.

>Add 1.5 cups water, tamarind paste, and the banana pieces.

>Also add red chilli powder, tumeric and salt.

>Let cook on low heat for 15 minutes or until the gravy thickens.

                                                                           :NOTES:

>Some tamarind paste can be very sour, so you may need to adjust according to your taste.

>You can add a spoon of sugar just before removing from heat.

>PREPARATION TIME: 30 minutes

>Serves: 4