Kerala-Style Banana and Chickpea Curry

Instructions

1. 1

   Peel and slice the ripe bananas into bite-sized pieces. Set aside.

2. 2

   Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and let them splutter.

3. 3

   Add the chopped onion and sauté until translucent, about 3-4 minutes.

4. 4

   Stir in the sliced green chilies and ginger paste. Sauté for another 1-2 minutes until fragrant.

5. 5

   Add the turmeric powder and garam masala. Mix well and cook for 1 minute.

6. 6

   Add the cooked chickpeas and sliced bananas to the pan. Stir gently to combine.

7. 7

   Pour in the light coconut milk and add salt. Mix well and bring the curry to a gentle simmer.

8. 8

   Cover and cook for 5-7 minutes, allowing the flavors to meld and the bananas to soften slightly.

9. 9

   Remove from heat and garnish with chopped cilantro.

10. 10

    Serve hot with steamed rice or flatbread.