3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana
1 tablespoon oil
1/2 teaspoon cumin seeds (jeere)
1/8 teaspoon asafetida (hing)
1 green chili minced, adjust to taste
Pinch of turmeric (haldi)
1 teaspoon finely chopped ginger
1/2 teaspoon salt adjust to taste
1/2 teaspoon mango powder (amchoor)
Approx. 2 tablespoons chopped cilantro (hara dhania)
2 tablespoon water
Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.
Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become
mushy and watery.
Turn off the heat and add salt and cilantro mix gently and serve.