Nendrapazham Morkootaan

Nendrapazham (Kerala bananas) 4
11/2 turmeric powder
11/2 tbsp jaggery
4 springs curry leaves
3 cups curd
Salt to taste.

Grind the following
1 coconut
16 green chillies
1 tsp cummin seeds

Wash, deseed and cut Nendrapazham into large pieces. Cook along with turmeric powder, salt, jaggery curry leaves and a little water till done. Grind coconut,green chillies and cumin seeds into a paste adding a little water. Add cooked Nendrapazham and churned curd. Heat oil and add mustard seeds and red chillies. When brown, pour over curd and Nendrapazham mixture. Bring to a boil and serve.