Aratikaya Masala Pulusu

Ingredients:

• 1 raw banana (around 250g)
• 1/2 cup tamarind water (made by soaking 1 tbsp tamarind in 1/2 cup water for 10 minutes)
• 1/4 cup chopped onions
• 2 green chilies, chopped
• 1 inch ginger, grated
• 1 garlic clove, minced
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp coriander powder
• 1/4 tsp cumin powder
• 1/4 tsp fennel seeds
• 1 sprig curry leaves
• 1 tbsp mustard seeds
• 1/4 cup cooked toor dal (optional)
• Salt to taste
• Oil for cooking

Instructions:

1. Peel and chop the raw banana: Peel the raw banana and chop it into thin roundels. Immerse them in water with a little turmeric powder to prevent them from browning.
2. Prepare the masala: Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, fennel seeds, and curry leaves. Saute for a few seconds until fragrant.
3. Add chopped onions and green chilies. Saute until the onions become translucent.
4. Add ginger and garlic, saute for another minute.
5. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Saute for 30 seconds to release the aroma.
6. Drain the raw banana pieces and add them to the pan. Mix well with the masala.
7. Add tamarind water and salt to taste. Bring to a boil and simmer for 5-7 minutes, or until the raw banana is cooked through.
8. Add cooked toor dal (optional) and simmer for another 2 minutes.
9. Serve hot with rice or chapati.

Tips:

• You can adjust the amount of red chili powder according to your spice preference.
• To make the dish richer, you can add a tablespoon of coconut oil or coconut milk.
• For a tangier flavor, you can add a little bit of jaggery or brown sugar.
• You can garnish the dish with chopped coriander leaves.
• This recipe can be easily doubled or tripled if you're cooking for a larger crowd.