INGREDIENTS: Serves 2 METHOD:

Peel the skin of the raw banana and cut them into cubes. Immerse this into water and add salt and turmeric powder and cook till the vazhakkai becomes soft but yet firm. This will get cooked very fast. Drain the water completely using a colander.

Dry roast the coriander seeds, urad dal, red chilli and when  it turns golden brown add the coconut. Switch off the flame and let the coconut becomes roasted in that heat. Make this into a fine powder without adding water.

In a pan add oil and throw in the mustard seeds and asafoetida. Add the cooked vazhakkai and saute for a minute in a low flame.

Add the freshly ground spice mix and mix gently and nicely to get even coat of masalas.

Let this in a low flame for2 minutes. Garnish with curry leaves

      NOTE:

If you want you can drizzle few drops of coconut oil at the last to make this  vazhakkai more flavourful. I added 2 red chilli , but felt it is bit spicy so reduce the red chilli according to your taste.

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