Cut the raw banana into half and boil in a pressure cooker for 3-4 whistles until cooked through.

Peel the skin and dice the cooked banana.

Grind coconut, green chillies and turmeric powder into a coarse paste.

In a heavy bottom pan, heat coconut oil.

Add mustard seeds and allow them to crackle.

Add dry red chillies, curry leaves, onions and garlic and sauté until the onions soften.

Add the cooked banana, the ground coconut mixture and stir well.

Add salt to taste and stir fry for 3-4 minutes until well incorporated.

Serve warm with steamed rice, beetroot sambar, and yogurt.