What you need
Raw banana/Monthan Kaya: 1 no (De skinned and chopped into cubes)
Yogurt: 1 ½ cup (preferably homemade with slightly sour taste)
Grated coconut: ½ cup
Green chili: 1 no ( I used Serrano Pepper, if you need spicier increase amount of chili)
Salt: ¾ teaspoon or to taste
Mustard seeds: ½ teaspoon
Cumin seeds: ½ teaspoon
Water: 2 ½ cup
Black pepper: 1 teaspoon
Fenugreek powder: 1/8 teaspoon
Turmeric powder: ¼ teaspoon
Coconut oil: 1 teaspoon
Curry leaves: 2 sprig
How I made
Wash and peel the skin of banana and chopped into cubes and set aside.
In a sauce pot add banana pieces, turmeric powder , black pepper, ¼ teaspoon salt, 1 sprig of curry leaves and 2 cup of water and cook them for about 25 minutes or until the entire water is absorbed and banana pieces get cooked well with all flavors.
To this add slightly beaten yogurt with ¼ cup of water and reduce the flame and cook again until almost yogurt gets thickened. it takes about 30 minutes, stir in between to prevent yogurt from cuddling.
In the mean time grind coconut with green chili and cumin seeds into fine paste with ¼ cup of water and set aside.
Add a ladle full of yogurt gravy into the ground coconut chili cumin paste and mix well. Add this mixture to yogurt gravy in the sauce pan and cook for another 2 minutes.
In small pan add 1 teaspoon coconut oil and mustard seeds and curry leaves when mustard starts popping add fenugreek powder and switch off the flame. Transfer everything to yogurt banana coconut mixture and mix well to incorporate.
Enjoy with hot rice as much as you wish.