INGREDIENTS

• 3 tablespoons vegetable oil
• 1/4 teaspoon black mustard seeds
• 8 curry leaves
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric
• 4 raw bananas, peeled
• 1/2 tablespoon tamarind concentrate
• 1 teaspoon cumin seeds
• 4 cloves garlic
• 1/2 piece ginger, 1 inch long
• 2 whole cloves
• 1 teaspoon rice
• 4 ^1/2 cups water

Method:

• Grind cumin, garlic, ginger, cloves, and rice to a paste, while adding a few drops of water. Set aside.
• Cut raw bananas into larger than bite-size pieces, about 1 1/2 inches thick. Boil these pieces in 3 cups of water until soft. Remove from heat, drain water, and set aside.
• In a deep skillet, heat oil. Add mustard seeds. When seeds start popping, add paste and curry leaves. Fry on moderate heat for 1 minute. Add 1 1/2 cups water, tamarind concentrate, and the banana pieces. Then add red chili powder, turmeric, and salt. Let cook on medium heat for 15 minutes, or until the gravy thickens.

Yields: 4 servings.