Ripe Banana Curry
6 ripe Lady Finger bananas (or other banana varieties)
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/3 tsp fennel seeds
Juice of 1 lemon
1 inch fresh ginger
2 green chilies
1/2 tsp salt
1/2 tsp turmeric
1 tbsp oil
1 cup water
1/4 tsp cardamom, cinnamon & cloves
Peel the bananas and slice them thickly. Peel the ginger and chop finely. Chop green chilies finely.
Grind the cumin, coriander and fennel seeds into powder separately. Grind the cardamom, clove, and cinnamon into powder.
Heat the oil in a large saucepan. Put the ginger and chilies in the oil. Add the cumin powder and sweat for 2 minutes.
Pour the water in the pan. Stir in the coriander, fennel powder, turmeric and salt.
Add lemon juice to the hot pan and bring to a boil.
Add banana slices to the pan and cook for 2 minutes.
Stir in the ground cinnamon, cardamom and cloves. Remove from heat. Serve.