Peel the raw bananas and chop them into thick pieces.

Boil the banana pieces with salt until they are soft.

Heat refined oil in a pan.

Add mustard seeds and channa dal to the hot oil and fry until they splutter and turn golden brown.

Add green chilies and asafoetida powder to the pan and fry for a few seconds.

Add the boiled banana pieces to the pan.

Add turmeric powder and red chili powder (to taste) and curry leaves if available and fry on low flame for a few minutes.

Dissolve jaggery in thick tamarind juice.

Pour the tamarind-jaggery mixture into the pan with the cooked bananas.

Stir well to combine all the ingredients.

Simmer on low heat until the curry thickens.

Remove from heat and serve hot.