Peel 3–4 raw bananas and cut them into small cubes.
Boil or steam the pieces until slightly tender (not too soft).
Heat oil in a pan and add mustard seeds; let them crackle.
Add a pinch of asafoetida (hing) and curry leaves (optional).
Add the boiled banana pieces and mix well.
Add spices: turmeric, red chili powder, coriander powder, and salt.
Stir and cook on medium flame for 5–7 minutes.
Sprinkle a little water if needed and cover to cook evenly.
Add garam masala and mix well.
Garnish with fresh coriander leaves and serve hot.