Ingredients:
1. Oil -- 3 tbsp
2. Black Mustard Seeds -- 1/4 tsp
3. Curry Leaves -- 8
4. Red Chili Powder -- 1/2 tsp
5. Turmeric -- 1/4 tsp
6. Salt to Taste

Set 1
1. Raw Bananas (different than unripe bananas we eat) -- 4
2. Tamarind Paste -- 1.5 tbsp

Set 2
1. Cumin Seeds -- 1 tsp
2. Garlic -- 4 cloves
3. Ginger -- 1/2 inch piece
4. Cloves -- 2
5. Uncooked Rice -- 1 tsp

Method
1. Make Set 2 into a paste (adding a few drops of water) and keep aside.
2. Raw bananas should be cut into four pieces each. Remove the skin and keep aside.
3. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2).
4. Fry on moderate heat for one minute.
5. Add 1.5 cups water, tamarind paste, and the banana pieces.
6. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.

Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.

Preparation time: 30 minutes
Serves: 4