Kaya Mezhukkupuratti

Instructions

1. 1

   Prepare the bananas and aromatics

   • Peel the raw bananas by slitting the skin lengthwise and pulling it off. Chop them into 1/2-inch thick half-moons or cubes.
   • Immediately place the chopped bananas in a bowl of water to prevent them from browning.
   • Coarsely crush the shallots and garlic cloves together using a mortar and pestle or by pulsing them briefly in a grinder.
2. 2

   Cook the bananas

   • Drain the bananas. In a pan, combine the banana pieces, turmeric powder, red chili powder, salt, and 1/4 cup of water.
   • Mix well, cover the pan, and cook on medium-low heat for 7-8 minutes.
   • Cook until the bananas are fork-tender but still hold their shape. Avoid overcooking them into a mush.
3. 3

   Sauté and roast

   • In a separate wide pan or kadai, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter completely.
   • Add the curry leaves and the crushed shallot-garlic mixture. Sauté for 2-3 minutes until the raw smell disappears and the mixture turns light golden.