• ½ tsp cumin seeds

• ½ tsp mustard seeds

• ½ tsp coriander 

• ~1 tsp garam masala

• ⅛ tsp turmeric

• ⅛ tsp red chili powder, adjust to your liking

• 1-3 curry leaves

• 2 tbsp oil or ghee

• 2-3 bananas 

• 2 pinches of salt 

• 1 ½ tsp ginger garlic paste, if you don’t have it add 1 tsp of garlic and ½ tsp ginger (optional) 

• ½-¼ of an onion, depending on your liking (optional)

• ½ cup of water, adding more if needed

1. Cut your banana into 4 pieces lengthwise, and then into 1 inch segments the other way

2. Heat up 2 tbsp of oil in the pan

3. Add your mustard and cumin seeds and when it starts to smell good and sizzle, leaving some color behind, add the curry leaves and onion if you choose to use it

4. Cook for 1-2 minutes or until your onions start to turn translucent if you are using them. 

5. Add the rest of your spices, and if you are going to add ginger garlic paste or onion, do so as well. 

6. Stir and then add your bananas and water to the pan. 

7. Stir occasionally for 3-4 minutes, making sure it doesn’t stick to the bottom of the pan— DO NOT OVER STIR— if you over stir, your bananas will turn very mushy.

8. Cover and cook for 2-3 more minutes if it is too wet for your liking, and serve!

9. Eat it with roti or tortillas

I usually don’t add ginger garlic paste or onions, as it is a super quick meal to make and uses what you have in the house. The addition will make it more flavorful, but it is just as delicious without.