Kache Kele Ki Sabzi

PREPARATION

1. Take a raw banana and cut it into pieces.
2. Heat 800 milliliters water in a pan, add 750 grams raw bananas and mix it well.
3. Bring it to a boil. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and strain the bananas. Keep aside.
5. In a bowl, add 2 tablespoons tamarind, 100 milliliters water and soak for about 15 minutes.
6. Strain the tamarind extract from it. Keep aside.
7. In a blender, add 50 grams coconut, 1 teaspoon paprika, 1 teaspoon salt, 1/4 teaspoon turmeric, 45 milliliters water and blend it into a paste. Keep aside.
8. In a another blender, add 300 grams tomato, 1 green chili and blend it into a puree. Keep aside.
9. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 1 dry red chili and stir for 1 - 2 minutes.
10. Add 5 curry leaves, 1/4 teaspoon asafoetida and stir again.
11. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
12. Add 1 1/2 teaspoons ginger garlic paste and mix it well.
13. Now, add the blended coconut paste and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add the blended tomato puree and mix it well.
16. Cook for another 5 - 7 minutes on medium heat.
17. Add 1 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.
18. Then, add 220 milliliters water and mix it well.
19. Bring it to a boil.
20. Now, add the boiled raw bananas and mix it well.
21. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Add the prepared tamarind extract and mix it well.
24. Cook for 5 - 7 minutes on medium heat.
25. Add 1 tablespoon coriander and mix it well.
26. Cook for another 3 - 5 minutes on medium heat.
27. Remove it from heat.
28. Garnish with coriander.
29. Serve hot.