Aratikaaya masala pulusu (spiced banana curry) recipe in the indian category

Make Set 2 into a paste (adding a few drops of water) and keep aside.

Raw bananas should be cut into four pieces each.

Remove the skin and keep aside.

In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2).

Fry on moderate heat for one minute.

Add 1 1/2 cups water, tamarind paste, and the banana pieces.

Also add red chili powder, tumeric and salt.

Let cook on low heat for 15 minutes or until the gravy thickens.

Note :Some tamarind paste can be very sour, so you may need to adjust according to your taste.

You can add a spoon of sugar just before removing from heat.