Peel raw bananas and finely chop the peels.

In a saucepan, combine chopped banana peels, turmeric powder, and 2 cups of water.

Cook until the banana peels are soft and tender.

In a mixer grinder, combine grated coconut, garlic cloves, cumin seeds, and green chilies. Grind to a coarse paste.

Heat oil in a small pan.

Add mustard seeds and let them splutter for about 10 seconds.

Add curry leaves and dry red chilies, sauté for another 10 seconds.

Add the ground spice paste and sauté for 2-3 minutes until fragrant.

Add the cooked banana peels to the pan and mix well with the spice mixture.

Cook for 1-2 minutes, allowing the flavors to meld.

Serve hot with rice and sambar.