Step 1

Wash & peel banana. Make sure the inner skin has been removed completely. Dice them and add to a bowl of water.

Step 2

If your bananas are young and tender, you may skip this step and add them directly to the pan later. Add to a steam basket. Place in your steamer or cooker or pot and steam till al dente (just cooked). It takes around 10 to 12 mins on a medium heat. Or Alternately you can also boil them in a open pot with 1½ cups water.  Do not make them mushy.

Step 3

Heat a pan with oil. Add cumin and mustard seeds.

Step 4

When they begin to sizzle, add hing, curry leaves, onions and green chilies. Saute until the onions turn completely golden.

Step 5

Add ginger garlic paste and fry until the raw smell goes off.

Step 6

Add tomatoes, salt and turmeric. Mix and saute until the tomatoes turn mushy.

Step 7

Add red chili powder, garam masala and coriander powder. Mix and saute for 2 to 3 mins.

Step 8

Pour half cup hot water (or plantain cooked water) to the pan and stir well. Cook until the mixture turns to a thick gravy like. You can add more water if you like a moist curry. I made this to a dry raw banana masala curry.

Step 9

Taste test and adjust salt. Add the steamed plantain (or young chopped banana pieces). Stir well.

Step 10

Cover and cook for 3 to 4 mins on a very low flame until fork tender but not mushy. We prefer a dry curry, so I evaporate all the water by cooking for 2 to 3 mins more. Taste test and adjust salt and spices.

Step 11

Add coriander leaves. Switch off. Serve plantain masala with rice-rasam or with roti.