Step 1

Rinse the raw unripe bananas first. Peel them lightly. I usually remove the black spots and keep the peels as they are.

Step 2

Dice them and add them in a bowl containing water, so that they don't darken.

Step 3

Heat 1 tbsp coconut oil in a shallow frying pan. Keep the flame to a low and add 1/2 tsp mustard seeds and 1 tsp urad dal. Saute till the mustard seeds crackle and the urad dal turn golden

Step 4

Then add 1/2 teaspoon cumin seeds and saute till they splutter.

Step 5

Then add 1 to 2 dry red chili, a pinch of asafoetida, 8 to 10 curry leaves.

Step 6

Stir and saute till the red chilies change their color and.

Step 7

Now add the raw banana and salt.

Step 8

Add ¼ cup water. Stir very well.

Step 9

Cover the pan with a lid.

Step 10

On a low flame simmer till the bananas have cooked well and softened. Do check a couple of times when the bananas are cooking. If the water dries up in the pan then add some more water.

Step 11

When the bananas have cooked, there should be no water in the pan. If there is then simmer without the lid, till all the water dries. Then add 3 tbsp grated coconut.

Step 12

Mix the coconut with the rest of the banana stir fry.

Step 13

Add 1 tbsp chopped coriander leaves. Mix again.

Step 14

Serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice or any South Indian meal. It can also be packed in a lunch box or had with chapati or plain paratha.