| • | Peel off the bananas and chop them to pieces.
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| • | Take abundant amount of water in a normal bowl and add 1 tablespoon salt.
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| • | Immediately shift the banana pieces into salted water before they get discolored.
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| • | Boil few water and add banana pieces to boiling water.
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| • | Add little turmeric and allow it to boil until banana pieces turn tender but not mushy.
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| • | Drain the water and leave only aside to cool.
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| • | Add yogurt, salt, and turmeric. Mix well.
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| • | Heat oil in a frying cooking pan and add cumin. Add curry leaves also.
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| • | Fry until cumin seed start to splutter.
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| • | Now add banana pieces and gently stir the mixture.
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| • | Pour 1/4 cup water and cover. Cook for about 3 minutes.
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| • | Squeeze citrus limon juice and sprinkling with arrowroot powder. Stir to mix.
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| • | Garnish with chopped up coriander leaves.
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| • | Serve with kootu chapatti.
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