Preparation / Directions:
APPLY a little oil on the palms, carefully remove the green outer layer of the raw bananas (not the entire peel), quarter and then cut into two cm. thick vertical slices. Put in a pan, sprinkle salt, add enough water to cover and boil until cooked or for about 10 minutes. String the beans and cut them into four cm. long pieces. Blanch in salted boiling water for two to three minutes. Drain and refresh in iced water. Drain again.
Heat oil in a pan and season with mustard seeds. When they crackle, add red chile pieces. Fry until they turn a brighter red. Add curry leaves, and stir for a few seconds. Dissolve coriander powder, chile powder and turmeric powder in three tbsp. water and add to the pan. Stir-fry until the moisture evaporates. Add bananas and beans and stir-fry for three to four minutes. Remove from heat and adjust the seasoning. Remove to a flat dish and serve with Malabar paratha.