Banana Subji

• 3 Plaintains or semi ripe bananas
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds or cumin seeds
• Pinch Asafoetida optional
• 1 teaspoon Red chili powder
• 1 teaspoon Turmeric powder
• 1 1/2 teaspoons Coriander cumin powder
• Pinch Garam masala or curry powder
• Cilantro to garnish

1. Slice bananas or plaintains in rounds. Leave them aside.
2. Heat up oil in a pan. Add mustard seeds or cumin seeds. If you like both feel free to add both. Do 1/2 tsp of each then. I am more of cumin person. Once the seeds splutter you can add asafoetida and the plaintains or bananas whichever you are using. Do not use both as plaintains take a little bit of time to cook compared to bananas.
3. Add all the spices and seasonings one by one. Let it cook for few minutes until the plaintains soften up a little bit and look cooked. If you decide to make it from bananas I would suggest using some water. Also once you add bananas it will be take only few mins to cook it down as you do not want to mush it.
4. Garnish it with some cilantro or parsley, okay I know some of y'all hate cilantro! Serve it with roti. No naan please!

plaintains, oil, cumin seeds, asafoetida optional, red chili powder, turmeric, cumin powder, garam masala, cilantro

Taken from food52.com/recipes/76576-banana-subji (may not work)