Balekayi Masale Palya (Spicy Raw Banana Stir-fry)

Spicy raw banana stirfry is inspired by Sanjeev Kapoor's Chettinad Special episode of Khana Khazana.  Me & my 3 & 1/2 year old son watch this religiously. My son gets involved in the show so much that, he tells.., bus bus kaafi hain (enough, dont add more) in between when he adds something to the dish ;D This is the one & only show that my son watches without running around for 30mins(He doesn't even watch cartoon for this long!!). This makes me think whether he would become a chef one day!!

Ingredients: (Serves 4-5)
Raw banana: 3 nos
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/4 tsp
Urad dal: 1/2 tsp (optional)
Curry Leaves: A string
Red chilli: 1 broken (optional)
Asafoetida: a pinch
Turmeric: a pinch
Water: 2-3tbsp
Salt: According to taste
For spice powder: 
Urad dal/Uddina bele: 1.5 tbsp
Red chillies: 4-5nos
For garneshing:
Grated coconut: 1 tbsp
Coriander leaves: 1 tbsp (finely chopped)
Lemon juice: 1 tsp
 

Method:

• Gently peel the raw banana & cut them into 1 cm squares. You can slice them too. Its your choice.
• Soak them in thin buttermilk or rice drained water. (Note: This is to avoid them from turning black soon)
• Meantime, dry roast the urad dal & red chillies. Allow it to cool & prepare a powder using a mixer. Keep it aside.
• Heat the oil in a broad pan. When oil is hot, add mustard & cumin seeds. When mustard seeds splutter, add urad dal & saute till dal turns golden brown. Add curry leaves, asafoetida, turmeric & red chilli. Saute for 10secs.
• Now add the raw banana pieces & saute till a fine layer of oil is coated on the bananas. Sprinkle few drops of water & allow the banana to cook for 2-3mins (keep stirring in between as the banana might stick to the pan). When bananas are half cooked, add salt & if needed sprinkle few more drops of water. Cook for another 1-2mins.
• Finally add the spice powder, mix together & cook for another 30secs.
• Turn off the heat, add grated coconut, coriander leaves, lemon juice & mix well.
• Serve it hot/warm as a side dish for rice.