Wash & peel banana. Make sure the inner skin has been removed completely. Dice them and add to a bowl of water.

If your bananas are young and tender, you may skip this step and add them directly to the pan later. Add to a steam basket. Place in your steamer or cooker or pot and steam till al dente (just cooked). It takes around 10 to 12 mins on a medium heat. Or Alternately you can also boil them in a open pot with 1½ cups water. Do not make them mushy.

Heat a pan with oil. Add cumin and mustard seeds.

When they begin to sizzle, add hing, curry leaves, onions and green chilies. Saute until the onions turn completely golden.

Add ginger garlic paste and fry until the raw smell goes off.

Add tomatoes, salt and turmeric. Mix and saute until the tomatoes turn mushy.

Add red chili powder, garam masala and coriander powder. Mix and saute for 2 to 3 mins.

Pour half cup hot water (or plantain cooked water) to the pan and stir well. Cook until the mixture turns to a thick gravy like. You can add more water if you like a moist curry. I made this to a dry raw banana masala curry.

Taste test and adjust salt. Add the steamed plantain (or young chopped banana pieces). Stir well.

Cover and cook for 3 to 4 mins on a very low flame until fork tender but not mushy. We prefer a dry curry, so I evaporate all the water by cooking for 2 to 3 mins more. Taste test and adjust salt and spices.

Add coriander leaves. Switch off. Serve plantain masala with rice-rasam or with roti.