Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 6 | Medium | Bananas, Green | For boiling |
| 2 | Teacup | Dhal, Masoor | For boiling |
| 1 | Nos. | Coconut (Narial) | For grinding |
| 1 | Medium | Onion | For grinding |
| 6 | Nos. | Chillies Red Dry | For grinding |
| 1 | Teaspoon | Jeera (Cumin Seeds) | For grinding |
| 2 | Teaspoon | Coriander(Dhania) | For grinding |
| Half | Teaspoon | Turmeric Powder | For grinding |
| 3 | Nos. | Cloves (Lavang) | For grinding |
| A | Little | Tamarind | For grinding |
| 4 | Nos. | Pepper Corns | For grinding |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | For seasoning |
| 2 | Tablespoon | Cooking Oil | For seasoning |
| A | Few | Curry Leaves (Kadi patta) | For seasoning |
| A | Little | Salt | to taste. |
Method
Remove the skins of the plantains, cut them into small pieces and put them in water immediately.
Wash the dhal. In 2 cups of water, boil the plantains and dhal. In the meantime, broil on a thawa all the masala separately, including sliced onions, and scraped coconut, except the tamarind.
Grind all together. Add this to the cooked vegetable. In hot oil brown the garlic seeds, jammed. Then add curry leaves. Pour the curry into it, and add salt to taste. Simmer till the curry is well boiled.
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